How to CookSmoked salmon omelet | thesalmoncookbook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
 - This recipe was created for thesalmoncookcookbook.com

Serves 2

cooking time: 5 minutes

Ingredients

  • 3 large eggs
    1 green onion, finely chopped
    1 tbsp butter
    4 oz smoked salmon
    2 oz cream cheese
    cut into thin strips
    1 tablespoon chopped dill

Preparation

  • Heat skillet with a teaspoon vegetable oil. Cook green onion for a minute or so, until aroma is released.
    In a mixing bowl, beat eggs by hand with dill and green onion for about a minute.
    Pour one half of the mixture into a buttered hot skillet and cook over medium heat, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet.
    When bottom of omelet is firm, turn gently with spatula. Crumble 2 oz of smoked salmon on cooked eggs, and top with 1 oz strips of cream cheese.
    Fold the other half-circle over the top of the half with the ingredients, cover skillet with lid, and cook for a minute or two over low heat. Serve with buttered toast or toasted bagels.
    Make the second omelet.