Quick & Easy
Smoked Salmon & Cream Cheese Omelet
The key to this healthy smoked salmon omelet recipe is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the salmon omelet from turning rubbery.
Ingredients:
- 2 large eggs
- 1 teaspoon reduced-fat milk or water
- ⅛ teaspoon ground pepper, plus more for garnish
- pinch of salt
- 1 teaspoon butter
- 2 tablespoons chopped smoked salmon
- 1 tablespoon cream cheese, softened, or crumbled feta
- 1 tablespoon finely chopped red onion
- 1 ½ teaspoons chopped fresh dill, plus more for garnish
Directions:
- Whisk 2 eggs, 1 teaspoon milk (or water), 1/8 teaspoon pepper and pinch of salt in a small bowl.
- Melt 1 teaspoon butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated. Add the egg mixture and cook for 1 minute without stirring. Sprinkle 2 tablespoons salmon, 1 tablespoon cheese, 1 tablespoon onion and 1 1/2 teaspoons dill over one half of the eggs. Cook for 1 minute. Using a flexible spatula, lift the bare side to let raw egg from the middle flow underneath; you may need to tilt the pan slightly. Continue lifting in different spots until there's almost no raw egg on top. Cook 2 minutes more.
- Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minute. (If the eggs are starting to brown, lower the heat.) Carefully flip the omelet over and cook 1 minute more. Serve immediately, garnished with more dill and pepper, if desired.