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Smoked Salmon and Cream Cheese Omelet

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“From Betty Crocker Easy Weeknight Meals March 2002, this sounds really simple and good.”

Ingredients Nutrition


  1. Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
  2. Pour half of the beaten eggs (about 1 cup) into pan.
  3. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
  4. Avoid constant stirring.
  5. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  6. Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
  7. Tilt skillet and slip pancake turner under omelet to loosen.
  8. Remove from heat.
  9. Fold omelet in half; let stand 2 minutes.
  10. Repeat with remaining ingredients.
  11. Cut each omelet crosswise in half to serve; sprinkle with chives.

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