Nutrition per serving may change if servings are adjusted.
2 large eggs
1 teaspoon reduced-fat milk or water
⅛ teaspoon ground pepper, plus more for garnish
Pinch of salt
1 teaspoon butter
2 tablespoons chopped smoked salmon
1 tablespoon cream cheese, softened, or crumbled feta
1 tablespoon finely chopped red onion
1½ teaspoons chopped fresh dill, plus more for garnish
Whisk eggs, milk (or water), pepper and salt in a small bowl.
Melt butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated. Add the egg mixture and cook for 1 minute without stirring. Sprinkle salmon, cheese, onion and dill over one half of the eggs. Cook for 1 minute. Using a flexible spatula, lift the bare side to let raw egg from the middle flow underneath; you may need to tilt the pan slightly. Continue lifting in different spots until there's almost no raw egg on top. Cook 2 minutes more.
Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minute. (If the eggs are starting to brown, lower the heat.) Carefully flip the omelet over and cook 1 minute more. Serve immediately, garnished with more dill and pepper, if desired.
254 calories;19 g fat(9 g sat); 0 g fiber; 3 g carbohydrates; 17 g protein; 52 mcg folate; 402 mg cholesterol; 2 g sugars; 0 g added sugars; 901 IU vitamin A; 1 mg vitamin C; 84 mg calcium; 2 mg iron; 458 mg sodium; 217 mg potassium