Food & Drink

Best Basil Cream Cheese Omelet Ever

For each omelet, you’ll need 3 large eggs, 3 slices of cream cheese, 5 large basil leaves, chopped (I prefer more), splash of milk or half & half, 1 pat of butter, 1 tbsp of olive oil, and salt and pepper to taste.  You’ll need a great non-stick pan.  

First, crack your 3 eggs in a bowl and add the basil, milk, and salt and pepper and mix well. Then, heat your pan to medium heat with the olive oil and butter.  Check out the pan’s cool textured surface.

Pour in your egg mixture once your pan reaches the appropriate temperature (kind of bubbly if you put some water droplets in).  You’re going to want to whisk around the pan so that the eggs stay fluffy and the mixture fills in all the spaces. Once the omelet gets a little bit more form, you’re going to add the cream cheese in a line across the center.

Once the omelet has cooked to your liking and the cream cheese has softened, fold over the omelet in thirds.  After folding the first third, slide it on to your plate and fold over the other third, wrapping the cream cheese safely inside your omelet.  And there you have it, the best basil cream cheese omelet ever.

Basil Cream Cheese Omelet - These are the best omelets ever!

  1. 3 large eggs
  2. 3 slices of cream cheese
  3. 5 large basil leaves, chopped (I prefer more)
  4. splash of milk or half & half
  5. 1 pat of butter
  6. 1 tbsp of olive oil
  7. salt and pepper to taste
  1. Crack open the eggs and beat in a bowl.
  2. Add the splash of milk, the chopped basil, salt and pepper and mix.
  3. Pour the olive oil and a pat of butter in the pan and heat to a medium temperature.
  4. Once heated, pour in the egg mixture.
  5. As the egg mixture cooks, continue to mix it in the pan so that it lightly cooks and the runny eggs fill in the spaces in the pan.
  6. Once the eggs are evenly distributed in the pan, add the pieces of cream cheese across the middle of the omelet and continue to lightly cook until the eggs are no longer runny.
  7. Fold over the omelet in thirds, keeping the cream cheese in the middle of the omelet, and slide onto a plate.
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