Herbed Cream Cheese Omelet

Step 1
Mix together cream cheese and cilantro in a bowl. Season with salt and pepper.

Step 2
Heat 1/4 of the butter in a well-seasoned omelet pan or 8-inch nonstick frying pan over medium-high heat. When butter is hot and bubbling, swirl it around in the pan.

Step 3
Just before butter begins to brown, beat 2 eggs and pour into the pan. Reduce heat.

Step 4
After 10 seconds or so, omelet will coagulate. Push omelet to one side of the pan with a spoon or spatula to allow raw egg to flow onto the cleared skillet. Repeat this one more time, then remove the skillet from heat.

Step 5
Dab 1/4 of the herbed cream cheese in a line along the middle of omelet. Season with salt and pepper. If omelet has not completely set, place the pan over medium heat for 30 more seconds.

Step 6
Slide omelet from the pan onto a plate, so it rolls up, enclosing herbed cream cheese filling. Make 3 more omelets the same way.