Smoked Salmon Omelet
These omelets are great for breaking a fast - light, quick to make, and satisfying. Make them beforehand and have ready to heat and serve.
This recipe only makes one omelet because you really can’t make more than one at a time. If you are serving several for brunch, make them all beforehand. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Kashrut Type: Parve
INGREDIENTS
(Yields 2 servings)
1 tablespoon olive oil
1 small red onion, thinly sliced
5 large eggs, beaten
4 tablespoon Temp Tee Whipped Cream Cheese
½ teaspoon kosher salt
Freshly ground black pepper
2 tablespoon chopped chives
1 tablespoon capers
3 ounces thinly sliced smoked salmon
(Optional) Matzah or everything bagel
PREPARATION
1. Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender.
2. Whisk together eggs, cream cheese, salt and pepper.
3. Add eggs to the pan and cook 3 to 4 minutes or until just set in the center, tilting the skillet, and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.
4. Sprinkle with chives and capers and lay salmon over half of the omelet. Using a spatula, fold the omelet half, without the salmon, over the half with salmon to enclose it, and slide the omelet onto a plate.
5. Cut in half crosswise and serve with matzah and cream cheese or an open-faced bagel with cream cheese.
