Ingredients
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2 large eggs
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1 teaspoon reduced-fat milk or water
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⅛ teaspoon ground pepper, plus more for garnish
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Pinch of salt
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1 teaspoon butter
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2 tablespoons chopped smoked salmon
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1 tablespoon cream cheese, softened, or crumbled feta
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1 tablespoon finely chopped red onion
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1 ½ teaspoons chopped fresh dill, plus more for garnish
Directions
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Whisk 2 eggs, 1 teaspoon milk (or water), 1/8 teaspoon pepper and pinch of salt in a small bowl.
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Melt 1 teaspoon butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated. Add the egg mixture and cook for 1 minute without stirring. Sprinkle 2 tablespoons salmon, 1 tablespoon cheese, 1 tablespoon onion and 1 1/2 teaspoons dill over one half of the eggs. Cook for 1 minute. Using a flexible spatula, lift the bare side to let raw egg from the middle flow underneath; you may need to tilt the pan slightly. Continue lifting in different spots until there's almost no raw egg on top. Cook 2 minutes more.
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Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minute. (If the eggs are starting to brown, lower the heat.) Carefully flip the omelet over and cook 1 minute more. Serve immediately, garnished with more dill and pepper, if desired.
