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
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
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.