- 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.