What better way to test my 8″ Green Earth Frying Pan by Ozeri with Textured Ceramic Non-Stick Coating then to make my famous Basil Cream Cheese Omelets.
For each omelet, you’ll need 3 large eggs, 3 slices of cream cheese, 5 large basil leaves, chopped (I prefer more), splash of milk or half & half, 1 pat of butter, 1 tbsp of olive oil, and salt and pepper to taste. You’ll need a great pan, like the Green Earth Frying Pan by Ozeri that utilizes GREBLON, an ultra-safe ceramic coating from Germany which is 100% PTFE and PFOA free.
It has an innovative textured surface that delivers enhanced heat distribution and superior non-stick performance without ever releasing harmful fumes or toxins. It features a scratch-resistant 100% ceramic coating that is super easy to clean and it’s made out of durable heavy-gauge die-cast aluminum with no heavy metals or harmful chemicals. It boasts a comfortable heat-resistant silicon-coated handle and a magnetized induction stove-safe base for rapid heat transfer.
First, crack your 3 eggs in a bowl and add the basil, milk, and salt and pepper and mix well.
Then, heat your pan to medium heat with the olive oil and butter. Check out the pan’s cool textured surface.
Pour in your egg mixture once your pan reaches the appropriate temperature. You’re going to want to whisk around the pan so that the eggs stay fluffy and the mixture fills in all the spaces.
Once the omelet gets a little bit more form, you’re going to add the cream cheese in a line across the center.
Once the omelet has cooked to your liking, fold over the omelet in thirds.
After folding the first third, slide it on to your plate and fold over the other third, wrapping the cream cheese safely inside your omelet. And there you have it, the best basil cream cheese omelet ever.
And the Ozeri Green Earth Frying Pan? Yeah, it’s a keeper! It’s a fabulous pan. My omelet didn’t stick at all to the pan and it slid out beautifully. This is a highly recommended product!
What’s the favorite recipe that you make? Leave the link the in comments so everyone can see it.
- 3 large eggs
- 3 slices of cream cheese
- 5 large basil leaves, chopped (I prefer more)
- splash of milk or half & half
- 1 pat of butter
- 1 tbsp of olive oil
- salt and pepper to taste
- Crack open the eggs and beat in a bowl.
- Add the splash of milk, the chopped basil, salt and pepper and mix.
- Pour the olive oil and a pat of butter in the pan and heat to a medium temperature.
- Once heated, pour in the egg mixture.
- As the egg mixture cooks, continue to mix it in the pan so that it lightly cooks and the runny eggs fill in the spaces in the pan.
- Once the eggs are evenly distributed in the pan, add the pieces of cream cheese across the middle of the omelet and continue to lightly cook until the eggs are no longer runny.
- Fold over the omelet in thirds, keeping the cream cheese in the middle of the omelet, and slide onto a plate.
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