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Salmon and Cream Cheese Omelets
A classic breakfast pairing of smoked salmon and chive-and-onion cream cheese folded into a fluffy omelet. It cooks up quickly in a skillet for a satisfying morning meal. The rich, smoky fish pairs beautifully with the tangy cheese and tender eggs. Serve it for a relaxed weekend brunch or a fast weekday breakfast.
Ingredients
- 4 teaspoons butter
- 8 eggs, beaten
- ½ cup chives-and-onion cream cheese spread (from 8-oz container)
- 1 cup flaked smoked salmon
Instructions
- 1Warm two teaspoons of butter in an eight-inch nonstick skillet over medium-high heat until it sizzles.
- 2Add about one cup of the beaten eggs to the hot pan.
- 3Lift the edges of the eggs gently with a spatula as they start to set, allowing the raw egg to run underneath. Do not stir the mixture.
- 4Continue cooking for three to four minutes until the eggs are mostly firm but still slightly wet on top.
- 5Drop one-quarter cup of the cream cheese in small spoonfuls across the eggs and scatter half a cup of smoked salmon over the top. Slide a spatula underneath to free the edges and take the pan off the heat.
- 6Fold the eggs over to close the omelet and let it rest in the pan for two minutes. Move it to a plate and cover to keep it warm.
- 7Use the rest of the ingredients to cook a second omelet in the same way. Slice both omelets in half and garnish with fresh chives before serving.