A fresh, tender herb omelette at approximately 230 calories. Dill and chives folded into eggs with a touch of light cream cheese.
This Herb Omelette blends fresh dill and chives with a touch of light cream cheese right into the eggs before cooking, so every bite carries bright, herby flavor. It is a genuinely quick, satisfying breakfast at around 230 calories and 6 WW Classic Points per serving.
Recipe Info
Serves: 2 | Prep Time: 5 minutes | Cook Time: 5 minutes | Calories per serving: ~230
Nutrition per Serving (Estimated)
Protein: 13g | Fat: 17g | Carbohydrates: 2g | Fiber: 0.2g
WW Classic Points: Approximately 6 points per serving (in line with the original recipe, with the butter reduced and light cream cheese in place of mascarpone). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 eggs
- 1 tablespoon finely chopped dill
- 1 tablespoon chopped chives
- 2 tablespoons light cream cheese
- 1 teaspoon butter
- Salt, to taste
Instructions
- Combine. Combine the eggs, dill, chives, light cream cheese, and salt in a bowl and beat until smooth and thoroughly combined.
- Cook. Melt the butter in a non-stick frying pan over low heat. Pour in the egg mixture and cook over low heat until the eggs begin to set, then loosen the eggs from the sides of the pan with a spatula. Tilt the pan again to allow uncooked egg to run to the sides and cook until just set.
- Fold and serve. Carefully fold the outer edges of the omelette into the center, slide out of the pan, and serve.
Serving Suggestions
- Serve with a slice of whole-grain toast
- Pair with a light side salad of cucumber and radish
- Add a few extra fresh herbs on top just before serving
- Serve alongside smoked salmon for a more special brunch
- A wedge of lemon on the side brightens the whole dish
Tips and Variations
- Fresh herbs make a real difference here, so use fresh dill and chives rather than dried if possible
- Tarragon or parsley can be swapped in for a different herb profile
- Light cream cheese keeps the omelette tender while trimming fat compared to mascarpone
- Cooking low and slow prevents the eggs from browning or turning rubbery
- A pinch of lemon zest beaten into the eggs adds a bright, fresh note
Why This Recipe Works
Beating the herbs and cream cheese directly into the eggs, rather than adding them as a topping, means every forkful carries the same bright, herby flavor throughout. Swapping mascarpone for light cream cheese keeps that same tender texture while trimming a meaningful amount of fat from the original.
Storage and Reheating
Omelettes are best enjoyed fresh, as they lose their texture on reheating. If necessary, store in an airtight container in the refrigerator for up to 1 day and reheat gently in a covered pan over low heat.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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