Ingredients Jump to Instructions ↓

  1. 3 tablespoons sour cream

  2. 1/2 teaspoon Dijon mustard

  3. 1/2 teaspoon dried dill

  4. 1/4 cup chives and onion light cream cheese, softened

  5. 2 tablespoons chopped smoked salmon

  6. 2 eggs, lightly beaten

  7. 1 tablespoon black lumpfish caviar

  8. Minced chives, optional

Instructions Jump to Ingredients ↑

  1. NOTE: This makes a great brunch dish with a tossed green salad.

  2. In a small bowl, stir together sour cream , mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray . Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.

  3. Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.


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