Loaded omelet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; (1/4 stick) |
| ½ | cup | Finely chopped onion |
| 6 | Eggs; beaten to blend | |
| 2 | Green onions; sliced | |
| 2 | ounces | Cream cheese; cut into small |
| ; pieces | ||
| 2 | ounces | Smoked salmon; chopped |
| ⅓ | cup | Grated mozzarella; (about 1 1/2 ounces) |
| 1 | ounce | Caviar |
Directions
Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 4 minutes.
Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sauteed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.
Serves 4.
Bon Appetit November 1991
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Converted by MM_Buster v2.0l.