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Smoked Salmon & Cream Cheese Omelet

  • 15 m
  • 15 m
Kathy Gunst
“The key to this healthy omelet recipe is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery.”


    • 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


  • 1 Whisk eggs, milk (or water), pepper and salt in a small bowl.
  • 2 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019