Ingredients
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4
-
8
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1/2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Smoked Salmon and Cream Cheese Omelet, From Betty Crocker Easy Weeknight Meals March 2002, this sounds really simple and good , I originally tagged this for my breakfast but it ended up as DM’s dinner as we were having a hot curry which she hates but she loved this omelet and well it contained some of her favourites, smoked salmon, cream cheese and eggs (unfortunately my chives took a dive between tagging and making so had to sub finely spring onion for the chives – just mix them into the cream cheese) and oh she loved it so much that the toast (wholemeal/wholegrain buttered was pushed to one side and not eaten) Thank you lazyme, made for Photo Tag game
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Steps
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1
Done
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Heat 2 Teaspoons of the Butter in 8-Inch Omelet Pan or Skillet Over Medium-High Heat Until Butter Is Hot and Sizzling. |
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2
Done
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Pour Half of the Beaten Eggs (about 1 Cup) Into Pan. |
|
3
Done
|
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
Done
|
Avoid Constant Stirring. |
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5
Done
|
Cook 3 to 4 Minutes or Until Eggs Are Thickened Throughout but Still Moist. |
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6
Done
|
Spoon 1/4 Cup of the Cream Cheese in Dollops Evenly Over Omelet; Sprinkle With 1/2 Cup of the Salmon. |
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7
Done
|
Tilt Skillet and Slip Pancake Turner Under Omelet to Loosen. |
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8
Done
|
Remove from Heat. |
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9
Done
|
Fold Omelet in Half; Let Stand 2 Minutes. |
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10
Done
|
Repeat With Remaining Ingredients. |
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11
Done
|
Cut Each Omelet Crosswise in Half to Serve; Sprinkle With Chives. |
