Red Meat Allergy Friendly Smoked Salmon and Dill Omelet

Total time20 min

Prep time10 min

Cook time10 min

Red Meat Allergy Friendly Smoked Salmon and Dill Omelet

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Ingredients

2 servings

4 large eggs
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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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