Cheese and chive omelette – this cheese and chive omelette is packed with flavour and topped the tastiest homemade dairy free cheese.
Omelette? Did somebody say cheese and chive omelette? YES! Look right now and feast your eyes on this herbaceous cheesy omelette. Yup! That’s right I did it again, I nailed another recipe with my foolproof Vegan nut cheese. It feels like a revolution when you’re trying to replicate conventional food.
When I was much younger (not that I’m ancient but you know what I mean) like many moons ago I used to LOVE cheese I had cheese almost everyday much to my mother’s dismay.
My favourite thing was cheese on toast but it had to be pressed together in a sandwich maker and just like any other child I thoroughly enjoy eating pizza, pizza was a Friday night dinner, we coined the term “every man for himself” which translates to everyone being free to eat whenever they saw fit on Friday.
We continued our “freedom Fridays” up until I become a young woman, however I slowly but surely transitioned from unhealthy foods that made me feel sluggish to more nourishing foods like a buddah bowl, or a plate of greens with grilled chicken. I immediately felt the difference I didn’t experience any bloating or de-energised like I previously did.
Moving forward things are much different now I make more informed choices, I research foods to the best of my ability and just darn right love cooking.
I’m partial to making something that’s quick, light and easy in the mornings because I like to get breakfast out of the way and focus on other things. With that being said I like to cook omelette namely on the weekend when I’m unwinding or simply having a moderately paced day.
About this cheese and chive omelette
This omelette is definitely for the cheese lovers, you can eat your omelette guilt free and with the omission of animal milk.
The chives are a great choice of herb, they are also the smallest and most delicate of the onion family, speaking on onions I sauteed some onions to add to the egg mixture. I think onions yield more flavour, however you can skip this step by simply whisking the eggs with some chives and cheese together. By doing the aforementioned this gives the inside of the omelette more taste.
Using homemade vegan cheese in your omelette
The dairy free cheese behaves almost identical to regular cheese, it grates and melts. I’ve found the life span of the homemade cheese increase when its frozen, it thaws out almost immediately.
In my experience I’ve found that I can do a lot more with the cheese when it’s frozen, I can hold it to grate without it crumbling or falling apart. I use what I need and then re-freeze with no problems plus I save more money because it’s stored in the freezer.
Enjoy this omelette for breakfast, it’s flavoursome and easy to make using very few ingredients.Print
Cheese and chive omelette (dairy free)
paleo, gluten free, dairy free, vegetarian
- Prep Time: 5 mins
- Cook Time: 7 mins
- Total Time: 12 mins
- Category: Breakfast
- 4 large eggs, free range
- 1 tbsp of chives, chopped
- 1/3 cup of dairy free cheese, grated (see post for recipe)
- 1 small onion
- 1/2 tsp of black pepper
- himalayan pink salt to taste
- 2 tbsp of coconut oil
- Crack each eggs in a medium size bowl and discard the shells.
- Add the salt, black pepper, half a tablespoon of the chopped chives with a small amount of the dairy free cheese (just less than 1/4 as the rest will go on the omelette) in the bowl.
- Whisk all of the ingredients together and set aside.
- Meanwhile melt a tablespoon of coconut oil in a medium size frying pan on low-medium heat.
- Add the chopped onions and sautee until they become soft and translucent. Once the onions are done transfer them into the bowl with the eggs, giving the mixture another whisk.
- Re-heat the frying pan on medium -low with some coconut oil.
- Reduce the heat to low and pour the egg mixture into the frying pan to cook for a few minutes until almost set.
- While the egg begins to set, carefully lift the sides of the egg mixture so it runs under the pan. Do this until the top of the omelette becomes firm/set.
- Spread the cheese vertically down one side of the omelette.
- Use an egg lifter to fold the cheeseless side over so it sandwiches the other side (the cheese should slightly melt).
- Allow the omelette to cook until it’s bears a deep yellow hue almost turning brown. If you like your omelette golden brown with a crisp, go ahead and allow to cook for a further 2-3 minutes.