Cream Cheese and Tomato Omelet with Chives Recipe

Whisk eggs milk salt and pepper together in a bowl.

Heat a 6-inch nonstick skillet over medium heat; pour egg mixture into the hot skillet tilting so egg mixture covers the entire bottom of skillet. Slowly cook egg mixture until set 5 to 10 minutes.

Arrange small dollops of cream cheese onto half the omelet; sprinkle tomato and chives over cream cheese. Fold omelet in half over the fillings. Remove skillet from heat and cover until cream cheese has softened 2 to 3 minutes.