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Ingredients
| eggs: 12 (large) |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| salted butter: 2 tsp |
| smoked chinook salmon: 6 oz (chopped) |
| onions - red (chopped): 4 Tbl (chopped) |
| capers (drained): 4 tsp (drained) |
| cream cheese: 8 Tbl (whipped) |
Smoked Salmon Omelet With Red Onions and Capers
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Whisk eggs, salt and pepper in a large bowl to blend.
- Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat.
- Ladle 3/4 cup of the egg mixture into the skillet.
- Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top.
- Place 1/4 of the salmon on half of the omelet.
- Sprinkle with 1 tablespoon onion and 1 teaspoon capers.
- Top with 2 tablespoons cream cheese.
- Fold omelet in half and slid out onto plate.
- Repeat with ingredients to make 3 more omelets.