Directions
In a small microwave-safe bowl, combine the softened cream cheese, crumbled blue cheese, and hot sauce.
Heat for 15-20 seconds, just until warm, then stir vigorously until you have a smooth, creamy filling.
Set aside.
In a separate medium bowl, crack the eggs and add the water.
Whisk energetically until the eggs are light, pale, and foamy on top. This helps create a fluffier omelet.
Heat 1/2 tablespoon (30 ml / 1 fl oz) of coconut oil in a medium non-stick skillet over medium heat.
Once shimmering, pour in one-quarter of the egg mixture (enough for one omelet). Swirl the pan to create an even layer.
As the eggs begin to set around the edges, drop spoonfuls of the buffalo cheese filling onto one half of the omelet.
Once the eggs are mostly set but still slightly moist on top, use a spatula to carefully fold the empty half over the filled half.
Let the omelet cook for another 30-60 seconds to ensure the filling is warm and melted. Gently slide it onto a plate, cover to keep warm, and repeat the process with the remaining to make four omelets.
Garnish generously with fresh parsley and chives before serving.
Don't overheat your pan.
Cooking omelets on medium to medium-low heat prevents them from becoming tough or browned before the center is cooked.
