Swiss Smoked Salmon Omelet
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ground black pepper
flaked smoked salmon (not lox)
shredded gruyere cheese
In small bowl, blend eggs, milk, pepper and salt.
In 10-inch skillet, melt butter over medium heat.
Pour egg mixture into skillet. Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
Sprinkle salmon and cheese over one half of the omelet.
With spatula, carefully fold other half over filling. Cook until cheese melts, 1-2 minutes.
Divide in half and serve.