Smoked Salmon Omelet

(2 servings)

  • 6 large eggs
  • 3 ounces smoked salmon (about 10 strips)
  • 4 Tablespoons sour cream
  • 2 Tablesspoons fresh dill - chopped
  • 2 Tablespooons chives - chopped
  • 2 Tablespoons butter - divided
In a small bowl, mix together the sour cream, dill and chives.

In a seperate bowl, beat egg well.

Heat the 1 Tablespoon of butter in a medium skillet at medium heat. Add half the salmon. Jostle with spatual while cooking. Turn salmon once. After a minute, add half of beaten eggs (beat eggs one last time before pouring).

Occasionally lift edges of omelette and tilt the pan to allow runny parts of egg to get cooked. When the omelette is almost completely set, dollop half of the sour cream and dill fillling onto half of the omelet. Flip the omelet and transfer to a serving plate.

Add remain butter to fry pan, allow to melt and repeat the steps above to make the second omelette.

Variation: If you have time, try sauteing a combination of chopped bell pepper and chopped onion (about 1/4 combined). Once softened, allow it to cool slightly and then stir it in with the eggs before you pour the egg in the frying pan.

When they say "breakfast for dinner", this is the omelet I think about first.

Mr Breakfast would like to thank Heather_S for this recipe.

Recipe number 1249. Submitted 5/25/2004.