Smoked salmon, sour cream and scallion omelet - gourmet
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 4 | larges | Eggs; beaten lightly with |
| 1 | tablespoon | Cold water |
| ¼ | cup | Sour cream; sour |
| 2 | ounces | Smoked salmon; chopped |
| 1 | Scallion; sliced | |
Directions
In an 8-inch non-stick skillet, heat the butter over moderately high heat until the foam subsides and in it cook the eggs with salt and pepper to taste, undisturbed, for 5 seconds. Reduce the heat to moderate and cook the eggs, shaking the skillet and lifting the cooked portion to let the uncooked egg flow underneath it, until the omelet is just set but still soft and moist. Spread the omelet with the sour cream, and sprinkle it with the smoked salmon and scallion. Fold the omelet over and slide it onto a plate. Halve the omelet and put each half on a heated plate.
Recipe by: Gourmet's In Short Order Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998
Related recipes
- Salmon-filled puffy omelet
- Scrambled eggs with smoked salmon
- Scrambled eggs with vodka and smoked salmon
- Smoked salmon
- Smoked salmon #1
- Smoked salmon & potato hash with poached eggs
- Smoked salmon and caviar chequerboard
- Smoked salmon and cream cheese omelet
- Smoked salmon and eggs
- Smoked salmon and potato hash with poached eggs
- Smoked salmon and scrambled eggs
- Smoked salmon mousse
- Smoked salmon omelette with caviar hollandiase
- Smoked salmon scramble
- Smoked salmon souffle
- Smoked salmon stuffed eggs
- Smoked salmon with caviar on a crisp potato pancake
- Smoked salmon with quail egg
- Smoked salmon, cream cheese, and dill stuffed eggs
- Swiss salmon omelet