01-07-2007, 04:56 PM
[ul][size 2][li][/size][font "Arial"][size 3]12 large eggs [/size][/font] [li]1 teaspoon salt [li]½ teaspoon ground black pepper [li]6 ounces smoked salmon, chopped [li]4 tablespoons chopped red onion [li]4 teaspoons drained capers [li]8 tablespoons whipped cream cheese [/li][/ul]
Whisk eggs, salt and pepper in a large bowl to blend. Melt 2 teaspoons butter in a a 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the salmon on half of the omelet. Sprinkle with 1 tablespoon onion and 1 teaspoon capers. Top with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate. Repeat with ingredients to make 3 more omelets.
Whisk eggs, salt and pepper in a large bowl to blend. Melt 2 teaspoons butter in a a 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the salmon on half of the omelet. Sprinkle with 1 tablespoon onion and 1 teaspoon capers. Top with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate. Repeat with ingredients to make 3 more omelets.