Prep Time 2 min
Cook Time 30 min
Total Time 32 min
Aunt Mimi's Marmalade and Cream Cheese Omelette
My Aunt Mimi made this for me and it was the tastiest omelette I ever had! I was inspired!
There isn't really a good way to make a big batch of omelettes unless you have more than one pan. So, cook these individually. Let the pan cool in between omelettes, and crack fresh eggs each time. Since it's a very active, hands-on recipe, pair it with easy, pre-cook recipes like a mixed green salad or fruit and yogurt.
Feel free to substitute your favorite jam or preserves, or a low-fat cream cheese. Get creative!
Created by: Emily Wilson
- Prep & Cook
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- If you want to use chives for your final garnish, chop them now to measure the indicated amount.
- Crack 2 eggs into a medium mixing bowl. Season with salt and pepper, then whisk to combine well.
- Heat a medium saute pan over medium heat. Add butter.
- Once butter is melted, and you can hear it sizzling slightly, pour in the whisked eggs. Cook the eggs slowly, turning the pan and using a rubber spatula to gently lift up the sides as they set. When you lift the sides, allow the loose egg to run underneath.
- Once you see the egg setting into a solid sheet with a thin layer of raw egg on top, scoop 1-2 tablespoons of preserves and 1-2 tablespoons of cream cheese onto the center of the omelette. Scatter it evenly down the middle.
- Fold one side of the omelette over the preserves and cream cheese, then fold the other side over the top. Let it sit for about 30 seconds to help melt the cheese and finish cooking the egg on the inside, then slide the omelette out onto a clean plate. Cover loosely with foil.
- Crack and whisk together 2 more eggs and season with salt and pepper while you wait for the pan to cool for a few minutes in between batches.
- Remember to add butter to the pan, then repeat the cooking process until all omelettes are ready.
- If you chopped the fresh chives, sprinkle them evenly over the top of each omelette and serve warm!