Smoked Salmon And Cream Cheese Omelet

1. 1

   Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.

2. 2

   Pour half of the beaten eggs (about 1 cup) into pan.

3. 3

   As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.

4. 4

   Avoid constant stirring.

5. 5

   Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

6. 6

   Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.

7. 7

   Tilt skillet and slip pancake turner under omelet to loosen.

8. 8

   Remove from heat.

9. 9

   Fold omelet in half; let stand 2 minutes.

10. 10

    Repeat with remaining ingredients.

11. 11

    Cut each omelet crosswise in half to serve; sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.