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.
- Cook Time
- Prep Time
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 5 large eggs, beaten
- 4 tablespoon Temp Tee Whipped Cream Cheese
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoon chopped chives
- 1 tablespoon capers
- 3 ounce thinly sliced smoked salmon
- Matzah or everything bagel, optional
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.
As seen in Joy of Kosher with Jamie Geller Magazine Shavuot 2011 -