Smoked Salmon and Cream Cheese Omelet
A unique Scandinavian-inspired breakfast option using our very own delicious cream cheese.
• 2 large eggs
• 1 teaspoon milk
• 2 tablespoons Melanie’s Medleys chive cream cheese
• 2 oz. chopped smoked salmon
• 1/8 teaspoon ground pepper
• Pinch of salt
• 1 teaspoon butter
• Fresh dill for garnish
• ¼ cup Broccoli (optional)
Whisk eggs, milk, 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. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Continue lifting in different spots until there’s almost no raw egg on top. 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, garnish with dill and extra vegetables, if desired!