Danish Omelet
Elevate your breakfast game with this delightful Danish Omelet, a creamy and herbaceous twist on a classic morning dish. Made with fluffy eggs whisked to perfection and enriched with whole milk, this recipe combines the tangy richness of cream cheese with the fresh vibrancy of parsley and chives for a balanced yet indulgent flavor. Gently cooked in butter for a golden, tender texture, this omelet is carefully folded over a luscious filling, making every bite a melt-in-your-mouth experience. Perfect for a quick 20-minute breakfast or brunch, this two-serving recipe is as easy as it is elegant. Garnish with extra herbs for a restaurant-worthy presentation, and savor the delicate fusion of simplicity and sophistication. Keywords: Danish omelet recipe, creamy omelet, breakfast omelet with cream cheese, parsley and chives omelet, easy omelet recipe, 20-minute breakfast.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 2 tablespoons cream cheese
- 2 tablespoons fresh parsley
- 1 tablespoon fresh chives
- 0.25 teaspoon salt
- 0.125 teaspoon ground black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and pepper. Whisk everything together until fully combined and slightly frothy.
Finely chop the fresh parsley and chives. Set aside.
Heat a non-stick medium skillet over medium-low heat. Add the butter and allow it to melt completely, coating the bottom of the pan.
Pour the egg mixture into the pan. Let it cook undisturbed for about 1 minute, or until the edges start to set.
Use a silicone spatula to gently push the edges of the omelet towards the center, letting the uncooked egg flow to the bottom of the pan. Repeat this process around the pan until the omelet is mostly set but still slightly runny on top.
Dollop the cream cheese in small spoonfuls onto one half of the omelet. Sprinkle the chopped parsley and chives evenly over the same half.
Carefully fold the other half of the omelet over the filling using the spatula.
Let the omelet cook for another 1-2 minutes to warm through the filling. The bottom should be golden but not overcooked.
Gently slide the omelet onto a serving plate, garnish with extra herbs if desired, and serve immediately.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
