SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS
Steps:
- Whisk eggs and heavy cream together in a large mixing bowl.
- Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
- Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
- Slice crosswise into portions and serve.
OPEN-FACED SMOKED SALMON OMELET
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler and arrange the oven rack in the highest position.
- Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy.
- Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.
- When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)
- Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds
- Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.
Nutrition Facts : Calories 484 calorie, Fat 40 grams, SaturatedFat 20 grams, Carbohydrate 5 grams
OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS
Steps:
- For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
- For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
- Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.
OMELET WITH SALMON & CREAM CHEESE RECIPE BY TASTY
Here's what you need: smoked salmon, medium eggs, cream cheese, fresh chives, whole milk, butter, salt and pepper
Provided by Shannah Van der Wal
Categories Breakfast
Yield 2 servings
Number Of Ingredients 7
Steps:
- Crack the eggs in a bowl and whisk them together with a splash of milk. In a separate bowl, mix chives with cream cheese, add ground pepper to taste, and combine. Set aside remaining leftover chives for garnish.
- Heat up your frying pan with a knob of butter over medium heat. Once the butter has fully melted, pour half of the egg mixture into the pan. Slightly whisk the egg in the pan until it starts to set so that it cooks more evenly.
- Once the egg mixture has set, flip the omelet and cook the other side until it is slightly golden brown.
- Once the omelet is cooked, fold it in the pan, then transfer to a plate.
- Repeat the process for the second omelet.
- Grind some salt & pepper over the omelets and top the omelets with small pieces of the smoked salmon. Then place a scoop of cream cheese on top of the smoked salmon. Finish the dish off by sprinkling the remaining diced chives over the omelet.
- Serve.
SALMON AND CREAM CHEESE OMELET
Omelets make a quick supper! Serve with biscuits and a salad or fresh fruit.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- 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 Facts : Calories 290, Carbohydrate 4 g, Cholesterol 460 mg, Fiber 0 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
DILLED SALMON OMELETS WITH CREME FRAICHE
Steps:
- In a large bowl, whisk the eggs, milk, salt and pepper until blended. , For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set., Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.
Nutrition Facts : Calories 632 calories, Fat 48g fat (24g saturated fat), Cholesterol 553mg cholesterol, Sodium 374mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 44g protein.
SPRINGTIME SMOKED SALMON-CREAM CHEESE OMELET
Elevate your omelet game! This one, made with smoked salmon, softened cream cheese and aromatic capers, is a bistro-style winner.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix the eggs together in a bowl.
- Heat medium-sized frying pan on medium heat.
- Melt the butter in the pan.
- Add the eggs, and using a spatula move and scrape the eggs off the bottom of the pan as they cook, the way one would ordinarily make an omelet.
- After about two minutes-when slightly more than half the eggs are set-layer in the remaining ingredients on one side, and close the omelet up.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALMON DIP WITH CREAM CHEESE
This salmon dip is a delightful hors d'oeuvre that's excellent for any occasion. The combination of salmon, cream cheese and spices gives it terrific flavor. -Raymonde Hebert Bernier, Saint-Hyacinthe, Quebec
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers and vegetables.
Nutrition Facts : Calories 78 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 234mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
FRESH SALMON OMELET
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
Provided by Taste of Home
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.
Nutrition Facts :
SMOKED SALMON AND CREAM CHEESE OMELET
Make and share this Smoked Salmon and Cream Cheese Omelet recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
- Pour half of the beaten eggs (about 1 cup) into pan.
- As mixture begins 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 pancake turner under omelet to loosen.
- Remove from heat.
- Fold omelet in half; let stand 2 minutes.
- Repeat with remaining ingredients.
- Cut each omelet crosswise in half to serve; sprinkle with chives.
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