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15-Minute Smoked Salmon Omelet Recipe
Each omelet starts with a teaspoon of butter in a hot pan, two beaten eggs poured in and pulled from the edges until just barely set. Chives-and-onion cream cheese spreads across one half while the pan is still on the heat — the residual warmth softens it into loose, creamy pockets. Flaked smoked salmon goes on top before folding. Four omelets in 15 minutes; the whole thing tastes like a deconstructed bagel.
Equipment
- Skillet
- Stovetop
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 2 teaspoons of butter in an 8-inch nonstick skillet over medium-high heat until it sizzles.
- 2Pour half of the beaten eggs (about 1 cup) into the hot pan.
- 3As the eggs begin to set around the edges, gently lift them with a spatula so the raw egg can run underneath. Don't stir the mixture, as you want a solid, unbroken base for the omelet.
- 4Cook for 3 to 4 minutes until the eggs are mostly firm but still slightly wet on top.
- 5Drop 1/4 cup of the cream cheese in small spoonfuls across the eggs, then scatter 1/2 cup of smoked salmon over the top. Slide a spatula underneath to loosen the edges, then remove the pan from the heat.
- 6Fold the omelet in half and let it rest in the pan for 2 minutes. The residual heat will finish cooking the eggs and melt the cheese perfectly. Transfer to a plate and cover to keep warm.
- 7Repeat the process with the remaining butter, eggs, cream cheese, and salmon to make a second omelet. Cut each omelet in half to serve.
Notes
- Garnish: Sprinkle fresh chopped chives over the finished omelets for a bright, oniony bite.
- Prep: Beat the eggs thoroughly before starting so they're completely uniform and fluffy in the pan.
- Swap: If you don't have chive-and-onion cream cheese, use plain cream cheese mixed with a pinch of garlic powder and fresh herbs.
Recipe Details
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