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Pimiento Cheese Omelet

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 1


  • 2 large eggs
  • 1 tablespoon heavy whipping cream
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon unsalted butter
  • 1/3 cup pimento cheese
  • 2 tablespoons chopped green onion
  • Toppings: chopped green onion
  • Toppings: diced pimientos
  • Toppings: shredded Cheddar cheese


In a medium bowl, whisk together eggs, cream, and salt.

In a small nonstick skillet, melt butter over medium heat. Add egg mixture; cook, without stirring, until edges are set. Using a spatula, lift up cooked edges so that uncooked portion flows underneath; cook until center is just set. Spread Pimiento Cheese and green onion onto one side of eggs. Let stand for 10 seconds. Using a spatula, fold opposite side of eggs over to enclose filling. Invert omelet onto a serving plate. Serve immediately with desired toppings.

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