I’ve been meaning to do this omelette which I first tasted at the Village Smithy in Carbondale, Colorado last July when Spouse and I went to Redstone for our anniversary. I thought it was a perfect recipe since I’ve always been gaga over smoked salmon (anything smoked for that matter) and cream cheese. I didn’t have any bagels this morning but a couple slices of toasted French bread smeared with more cream cheese was fine. Serving it with orange slices was a perfect way to cleanse the palate.
This omelette was simple enough that I could recreate it at home. I’m sure it’s not exactly how they do it at the Village Smithy. But with ingredients like cream cheese, smoked salmon, scallions and eggs – who can go wrong?
I highly recommend this. It is not at all difficult to do and makes a satisfying and delicious brunch.
Smoked Salmon and Cream Cheese Omelette
5 eggs, scrambled with 1 tbsp. non-fat milk
1 tbsp. extra light olive oil
4 oz. shredded smoked salmon (big pieces)
3 scallions, finely sliced
4 oz. cream cheese, scooped in 1-in. pieces
salt and pepper to taste
Heat your skillet over medium heat. Add oil then the salmon and scallions, just to heat it up. This will only take a minute, no more. Add the eggs and mix gently.
As mixture starts to cook, gently lift edges of omelette, and tilt pan to allow the uncooked portion to flow underneath. When you come to the point where your omelette is half-done (to your preference) distribute the cream cheese scoops on the top and cover the pan.
Turn off the heat but leave the covered pan to allow the residual heat to finish cooking the omelette. I like doing this so my eggs don’t get burned but will cook thoroughly. Spouse likes his eggs well-done and not runny at all so I’ve learned this trick to satisfy us both.
Serve on a plate with some bagels and cream cheese and a few slices of fruit.