Smoked Salmon and Cream Cheese Omelet

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From Betty Crocker Easy Weeknight Meals March 2002 #182.

serves 4
prep time 10 Min
cook time 10 Min
method Stove Top


  • 4 tsp
  • 8
    eggs, beaten
  • 1/2 c
    soft cream cheese with chives and onion
  • 1 c
    flaked smoked salmon
  • chopped fresh chives, optional

How To Make

  • 1
    Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
  • 2
    Pour half of the beaten eggs (about 1 cup) into pan. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • 3
    Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and slip pancake turner under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Repeat with remaining ingredients. Cut each omelet crosswise in half to serve; sprinkle with chives.

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