Ingredients
Scale
- 4 tablespoons light cream cheese
- 2 tablespoons milk, divided (we used 2% milk but any variety will work fine)
- 8 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried dill
- ½ teaspoon everything bagel seasoning, divided
- 1 tablespoon butter, divided
- ¼ red onion, finely chopped
- 6 ounces smoked salmon or lox, coarsely chopped
- Chives minced, for garnish
Instructions
- In a medium bowl, combine cream cheese and 1 tablespoon milk and whisk; set aside.
- In another medium bowl, combine eggs with remaining 1 tablespoon milk, salt, pepper, dill and half of everything seasoning; whisk until combined well.
- Heat half of butter (½ tablespoon) in a medium skillet over medium heat; swirl to coat pan and add red onion. Cook until tender, about 2 minutes. Add egg mixture; turn heat to medium-low. As eggs are cooking, move spatula along edge of omelet to shape the omelet and to keep from sticking. Once the omelet is set, about 4 to 5 minutes, add the cream cheese mixture to half of the eggs, then top with the lox and fold over the other half of the egg mixture to cover the lox. Cook for another 2 minutes, shaking the pan slightly.
- Slide the omelet onto a plate, and garnish with chives and remaining everything seasoning. Slice into 4 servings.
Notes
Recommended equipment; Two medium bowls, large skillet or sauté pan, spatula, plate, knife, cutting board
- Prep Time: 5
- Cook Time: 10
- Category: Salmon