Smoked Salmon Omelet
- 3 tablespoons sour cream
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/4 cup chives and onion light cream cheese, softened
- 2 tablespoons chopped smoked salmon
- 2 eggs, lightly beaten
- 1 tablespoon black lumpfish caviar
- Minced chives, optional
NOTE: This makes a great brunch dish with a tossed green salad.
In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.
Recipe courtesy of Sandra Lee
Recipe courtesy of Robin Miller
Recipe courtesy of Bobby Flay