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Smoked Salmon and Cream Cheese Omelet
From Betty Crocker Easy Weeknight Meals March 2002, this sounds really simple and good.
or 4 teaspoons
chive & onion cream cheese
, if desired
Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
Pour half of the beaten eggs (about 1 cup) into pan.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
Tilt skillet and slip pancake turner under omelet to loosen.
Remove from heat.
Fold omelet in half; let stand 2 minutes.
Repeat with remaining ingredients.
Cut each omelet crosswise in half to serve; sprinkle with chives.
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