I cook – a LOT. Because of this, I often have strange odds and ends of meals and ingredients hanging out in the fridge. I remedy this by turning leftovers into omelettes, hashes, salads, pasta sauces or random skillet type meals throughout the week.
Sometimes the results are good, sometimes not. But SOMETIMES, the resulting dish is greater than the sum of its leftover parts, SOMETIMES it is incredible!
Yesterday, was one of those times. I was poking around the fridge looking for something to eat for breakfast and noticed that I had some smoked salmon that I really needed to use. I also had some fresh dill (the remnants of a bunch used for a red snapper dish last week) that was wilting fast. I figured I would make an omelette – I added some cream cheese for texture and flavor and ended up with one of the best omelettes I have EVER had. This is the perfect brunch food – Smoky, salty and creamy with a fresh burst from the dill and a slight tang from the cheese. It was SO good, that I felt the need to have one again today (so I could post about it of course!).
Omelette with Smoked Salmon, Fresh Dill and Cream Cheese
- 3 Eggs
- 2 Oz Smoked Salmon
- 2 TBSP Cream Cheese
- 1-2 sprigs – Fresh Dill
- Preheat small, nonstick pan (or omelette pan if you have one)
- Crack eggs into bowl (remove 1 or 2 yolks to lighten the recipe)
- For the fluffiest omelette, add a few drops of water, then whisk together well.
- Prepare omelette filling – Flake 2 oz of Smoked Salmon, tear washed and dried dill into small pieces and have cream cheese ready.
- Add butter, olive oil, or nonstick spray to pan (I like to use an olive oil mister) – making sure the pan is well coated to avoid sticking.
- Add eggs to hot pan. Use rubber spatula to gently move the eggs around – tilting pan so that the runny eggs fill empty spaces created as you gently push the set eggs out of the way.
- When the eggs are almost set (but the top is still a little runny) sprinkle with dill and add cream cheese (small dollops of cheese dropped randomly across the top of the eggs is the best way to do this). To lighten – use 1 Tbsp of cream cheese instead of 2.
- Just as the omelette sets and the cream cheese begins to melt, add the salmon to the top of the eggs. It is best to do this at the very end because the longer the salmon is heated, the firmer it will get – not a BAD thing, but the texture is nicer if you add the salmon at the very end!
- Fold Omelette gently in half using spatula and pan to help, turn Omelette out onto plate.