Smoked Salmon Omelet
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Smoked Salmon Omelet
This recipe only makes one omelet because you really can’t make more than one at a time. If you are serving several for brunch, make them all beforehand. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate.
Times
- Prep Time : 10 min
- Cook Time : 10 min
- Ready Time : 20 min
Servings
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 5 large eggs, beaten
- 4 tablespoons Temp Tee Whipped Cream Cheese
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped chives
- 1 tablespoon capers
- 3 ounce thinly sliced smoked salmon
- Matzah or everything bagel, optional
Directions
1. Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender.
2. Whisk together eggs, cream cheese, salt and pepper.
3. Add eggs to the pan and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.
4. Sprinkle with chives and capers and lay salmon over half of the omelet. Using a spatula, fold the omelet half, without the salmon, over the half with salmon to enclose it, and slide the omelet onto a plate.
5. Cut in half crosswise and serve with matzah and cream cheese or an open faced bagel with cream cheese.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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