Salmon and Cream Cheese Omelet

Salmon and Cream Cheese Omelet

Omelets make a quick supper! Serve with biscuits and a salad or fresh fruit.

Prep Time



Total Time






teaspoons butter or margarine
eggs, beaten
cup soft cream cheese with chives and onion
cup flaked smoked salmon
Chopped fresh chives, if desired
  1. In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
  2. Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  3. Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and slip spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
  4. Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 460mg;
  • Sodium 470mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 20g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 3 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.