Ingredients
- 3 eggs
- 1 tbsp heavy cream or double cream or whipping cream
- 1.5 oz cream cheese about 3 tbsp
- 2 oz smoked salmon
- 1 tsp capers half for the cream cheese and half for garnishing.
- 1/2 tsp minced fresh dill.
- 1/2 tsp minced fresh chives
- 1 tbsp butter
- a pinch of lemon zest for the cream cheese and for garnishing the omelet at the end.
- a pinch of salt to taste
Instructions
- Mix the cream cheese with half the chopped capers, minced fresh dill, minced fresh chives, a pinch of salt, and a pinch of lemon zest.
- Whisk the eggs and the cream with a pinch of salt until lightly foamy.
- To a small non-stick frying pan (about 8 inches in diameter) over medium-high heat, add the butter. Once the butter has melted, add the whisked eggs and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Then spread them around the pan, trying to get an even layer with the bottom being softly set while the top is still runny. Turn the heat off for now.
- Set aside a small piece of smoked salmon and a teaspoon of the herby cream cheese (to use later as garnish when serving the omelet). Spread half the cream cheese on the remaining smoked salmon and place it cream cheese-side down on half the omelet. Then, spread the other half of the cream cheese over the salmon.
- Turn the heat back on to a medium-low until the eggs are cooked enough to flip the half over the fillings. To make it easier to flip, you can try to use two spatulas, one from each side. Make sure the heat isn’t too high so that the omelet doesn’t brown on the bottom side.
- Once flipped, continue cooking for another 30 seconds until the eggs are cooked inside (just set but still tender inside).
- Serve immediately while warm. Top with the remaining piece of smoked salmon, remaining chopped capers, and the small teaspoon of cream cheese alongside toast & avocado (optional).
Notes
Note 1. Optional ingredients to serve the omelet with: 1/2 avocado and 1 toasted slice of bread.