Omelets make a quick supper! Serve with biscuits and a salad or fresh fruit.
teaspoons butter or margarine
cup soft cream cheese with chives and onion
cup flaked smoked salmon
Chopped fresh chives, if desired
In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
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.
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.
Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges: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;
*Percent Daily Values are based on a 2,000 calorie diet.