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1/2 csoft cream cheese with chives and onion
1 cflaked smoked salmon
·chopped fresh chives, optional
How to Make Smoked Salmon and Cream Cheese Omelet
- Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
- 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.
- 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.