Easy 2-Ingredient French Omelette with Dairy Free Cream Cheese
Cook together. Eat together.
We’re back at it on FaceTime.
Proud mom moment: I was always impressed how Rebel learned in a middle school cooking class to whip up a French omelette in a few short minutes. At home she’d make them using a omelette pan my mom gave her.
Over this week’s video blog with Rebel, I made the recipe for the first time. She was excited to show me a new technique she’d learned for finishing off the omelette in the oven, which at first seemed a bit extra but, wow, what a difference. It turned out much more fluffy than an omelette cooked completely on the stove top.
The small amount of cream cheese spread in the middle is a tangy, creamy surprise. I just loved the results, even though I need a little more practice and a pan that doesn’t heat too fast.
We’re still blogging remotely but learning to share the experience over FaceTime. If you haven’t cooked or shared a meal with someone over video chat, give it a try. It makes the pandemic go a little easier.
~ Lee
Easy, 2-Ingredient French Omelette with Dairy Free Cream Cheese
Ingredients:
- 2 large eggs
- 2-3 teaspoons cream cheese, plant-based or lactose free
- salt, optional or to taste
- 2 teaspoons margarine (or olive oil)
Instructions:
- Preheat oven to 300°.
- Whisk eggs in a small bowl. Season with salt, if desired.
- Melt the margarine in an oven-proof, nonstick 8” omelette pan over medium-low heat on the stove. (Don't preheat the pan.) As it melts, tilt the pan to coat the surface.
- Keep the heat at medium-low. You don’t want the egg to cook too fast. Pour the eggs into the pan. Tilt the pan slightly so that the eggs cover the bottom evenly.
- Let cook for a couple of minutes while egg begins to set up on the bottom -- test by slipping a spatula a little bit under the edge to see. The entire top surface should still be runny.
- Turn the burner off, and place pan in the oven for 3-4 minutes or until the top just sets up.
- Bring the skillet back to the stovetop (still turned off). With a small spatula or the back of a spoon, spread a thin layer of cream cheese (about 3" wide) down the center of the omelette. Fold over 1/3 of the omelette to almost cover the cream cheese. Fold again in the same direction until omelette is rolled up.
- Serve immediately.
