A delightful omelet filled with a creamy herb cheese mixture, perfect for a hearty breakfast or brunch.
In a mixing bowl, combine the cream cheese, sour cream, lemon juice, parsley, salt, garlic powder, white pepper, and dill until smooth.
Ensure the cream cheese is softened for easier mixing.
In another bowl, whisk together the eggs, water, and white pepper until well blended.
Whisk vigorously to incorporate air for a fluffier omelet.
Heat a 10-inch skillet over medium heat. Add olive oil and butter, swirling to coat the bottom.
Ensure the skillet is evenly coated to prevent sticking.
Pour the egg mixture into the skillet. As it begins to set, gently lift the edges with a spatula, allowing uncooked egg to flow underneath.
Tilt the skillet to help distribute the uncooked egg evenly.
Spoon the cream cheese mixture onto one side of the omelet. Fold the other side over the filling.
Be gentle when folding to avoid tearing the omelet.
Slide the omelet onto a plate, garnish with chopped green onions, and serve immediately.
Serve with a side of fresh fruit or toast for a complete meal.
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