Smoked Salmon Omelet With Herbs

1. 1

   Whisk sour cream and mustard in small bowl to blend.

2. 2

   Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.

3. 3

   Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges.

4. 4

   Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath.

5. 5

   Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet.

6. 6

   Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

* Per serving · 4 servings · Values may vary.