Pescatarian Smoked Salmon and Dill Omelet
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Learn more →Ingredients
2 servings
- 4 large eggs
- 2 tbsp water
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 1 tbsp olive oil, divided
- 3 oz smoked salmon, torn into bite-sized pieces
- 2 oz cream cheese, cut into small pieces
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp scallion greens, thinly sliced
- 1 tsp capers, drained (optional)
Instructions
- 1
Crack 2 eggs into a small bowl, add 1 tbsp water, a pinch of salt, and a pinch of pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy, about 30 seconds. Repeat with the remaining 2 eggs, 1 tbsp water, and another pinch of salt and pepper in a second bowl — you are making two omelets separately.
- 2
Heat 1/2 tbsp olive oil in a 10-inch nonstick skillet over medium heat until the oil shimmers and flows easily across the pan.
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