Smoked Salmon Omelet (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
3 tablespoons sour cream |
1/2 teaspoon dijon mustard |
1/2 teaspoon dried dill |
1/4 cup chives and onion light cream cheese, softened |
2 tablespoons chopped smoked salmon |
2 eggs, lightly beaten |
1 tablespoon black lumpfish caviar |
minced chives, optional |
Directions:
1. NOTE: This makes a great brunch dish with a tossed green salad.
2. In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
3. Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.
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