Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.33 Kcal (843 kJ) | ||
| Calories from fat | 126.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 22% | |
|---|---|---|---|
| Cholesterol | 345.35mg | 115% | |
| Sodium | 392.22mg | 16% | |
| Potassium | 199.82mg | 4% | |
| Total Carbs | 1.12g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 17.79g | 36% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 2.2mg | 12% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 151.69 Kcal (635 kJ) | ||
| Calories from fat | 95.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 22% | |
|---|---|---|---|
| Cholesterol | 260.2mg | 115% | |
| Sodium | 295.51mg | 16% | |
| Potassium | 150.55mg | 4% | |
| Total Carbs | 0.84g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 13.4g | 36% | |
| Vitamin C | 2.6mg | 6% | |
| Iron | 1.7mg | 12% | |
| Calcium | 45mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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