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    Source of Recipe


    List of Ingredients

    1 teaspoon chopped chives.
    4 oz. cream cheese.
    4 eggs, separated.
    2 tablespoons milk.
    1/2 teaspoon salt.
    Dash of pepper.


    Heat a 10-inch skillet in a moderate oven, 375 degrees, for 10 minutes.
    Blend the chives with the cream cheese. Add the egg yolks, one at a time, mixing well after each yolk is added. Add the milk and seasonings. Fold into the stiffly beaten egg whites.
    Grease the hot skillet and pour in the omelet mixture. Place in the oven and bake for 10 minutes or until the top is dry and the omelet firm. Fold and serve, garnished with parsley. 4 servings.




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