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Cream Cheese and Wild Salmon Omelette from the kitchen of Sharmagne Leland-St. John 3 large free-range chicken eggs 2 tablespoons iced water 1 cup wild-caught smoked salmon, shredded Fresh dill, to taste ½-1 cup Philadelphia cream cheese Capers (optional) Teardrop tomatoes, grilled Toasted bagels, optional Butter for omelet pan Salt and white pepper to taste Crack the eggs into a non-metal bowl. Whisk. Add the iced water and whisk again until the eggs are light and fluffy. Shred the salmon and add to the egg mixture along with the dill. and capers. Whisk again. Melt the butter in an omelette pan over medium heat. Pour the egg mixture into the pan. With a wooden spoon or a spatula, gently lift the edges of the omelette while tilting the pan to allow the uncooked portions of the egg to seep under the cooked egg mixture. Continue doing this until the omelette is almost done. Place a large inverted plate over the pan and flip the pan over allowing the omelette to land on the plate, Slide the omelette back into the omelette pan in order to cook the former top side. Add the cream cheese to the top of the omelette and fold over. Reduce the heat and add the tomatoes to the empty areas of the pan. Cover and cook for approximately 5 minutes or until the cream cheese is melted and the tomatoes are hot. Serve with the toasted buttered bagels and tomatoes as a side dish. Season with the salt and pepper if desired.
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