Ingredients for Smoked Salmon Omelet With Red Onions And Capers
- 4 large eggs
- 1/4 teaspoon salt
- Ground Black Pepper
- 2 teaspoons butter
- 4 ounces smoked salmon
- 1/4 cup finely chopped red onion
- 1 tablespoon capers
- 8 tablespoons cream cheese (softened)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smoked Salmon Omelet With Red Onions And Capers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Smoked Salmon Omelet With Red Onions And Capers
- Whisk 4 large eggs, 1/4 teaspoon salt, and a pinch of black pepper in a large bowl until light and frothy.
- Melt 2 teaspoons butter in an 8-inch nonstick skillet over medium heat.
- Pour 3/4 cup of the egg mixture into the skillet. Let it cook undisturbed for about 30 seconds, until edges begin to set.
- Gently push the cooked edges toward the center, tilting the pan to allow uncooked egg to flow underneath. Repeat until the eggs are mostly set but still slightly moist on top. If needed, cover the skillet briefly to help the top set.
- Distribute 1/4 of the 4 ounces smoked salmon evenly over one half of the omelet.
- Sprinkle 1 tablespoon finely chopped red onion and 1 teaspoon capers over the salmon.
- Dollop 2 tablespoons of cream cheese over the filling.
- Carefully fold the omelet in half using a spatula.
- Slide the omelet onto a plate. Repeat steps 3-9 to make 3 more omelets.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
7g
Fat
59g
Carbs
1g
