Smoked Salmon Omelet

By á-4922

Ingredients

• 2 large eggs
• ½ tablespoon butter
• 1 teaspoon minced fresh dill, chives, or scallion greens
• 2 tablespoons smoked salmon (thinly sliced)

Preparation

Step 1

1. In a small bowl lightly beat eggs and a pinch of salt and pepper with a fork until mixed.

2. Heat butter in an 8 to 9 inch nonstick pan over medium-high heat. When butter stops foaming and just begins to color, pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the flat of a fork, stir in circular motion until slightly thickened. Use a wooden spoon or spatula to pull in cooked egg at side of pan towards center; tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on top. Cook a few more seconds to brown bottom.

3. Just before folding, sprinkle in dill, chives, or scallion greens, then place smoked salmon strips over center third of omelet.

4. To fold omelet, jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that far side just folds over onto itself or use fork or spatula to fold edge over. Grasp pan as far down the handle as possible with your palm facing up; rest far edge of pan on serving plate and gently roll omelet onto plate so that it gets its final fold. Use a fork or spatula to tuck in any edges. Serve immediately.