Omelet With Salmon Cream Cheese Recipe By Tasty Food

SALMON AND CREAM CHEESE OMELET

Steps:

• In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
• Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and slip spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
• Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.

SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS

Steps:

• Whisk eggs and heavy cream together in a large mixing bowl.
• Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
• Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
• Slice crosswise into portions and serve.

FRESH SALMON OMELET

Steps:

• Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

HERBED CREAM CHEESE OMELET

Steps:

• Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
• Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
• After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
• Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

CREAM CHEESE & CHIVE OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

DILLED SALMON OMELETS WITH CREME FRAICHE

Steps:

• In a large bowl, whisk the eggs, milk, salt and pepper until blended. , For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set., Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.

LOVELY SMOKED SALMON AND CREAM CHEESE ENTREE.

Steps:

• Line 4 holes of a muffin tin ( I use one with rectangular muffins) with cling wrap, using individual pieces for each hole.
• Line each opening with the smoked salmon slices so that it goes up the sides and overlaps a little.
• In a small mixer combine the remaining ingredients which have been finely chopped( you can add in any salmon left over).
• Carefully fill in the cream cheese mixture into the salmon lined muffin tin.
• Refrigerate for at least 4 hours.
• Take out of the tin, unwrap and decorate with lemons slices, olives or capers.Serve with crackers.

TUNA OMELET WITH CREAM CHEESE

Steps:

• Mix tuna with mayo as you would for a sandwich.
• Beat eggs with milk in a small bowl.
• Melt butter in omelet pan then add egg mixture.
• Prepare omelet as usual, lifting the edges to allow liquid to run underneath for even cooking.
• When eggs are set to desired preference, place tuna mixture, onions, cream cheese (in small blobs or thin slices) on one half of eggs.
• Add options at this time, or save for garnish.
• Fold omelet.
• Cover and remove from heat and allow to stand until cheese is soft and filling is warm.
• You may also warm tuna filling in microwave before adding it, or skip folding your omelet and place under broiler.
• Garnish and serve.

SWISS SMOKED SALMON OMELET

Steps:

• In small bowl, blend eggs, milk, pepper and salt.
• In 10-inch skillet, melt butter over medium heat.
• Pour egg mixture into skillet.
• Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
• Sprinkle salmon and cheese over one half of the omelet.
• With spatula, carefully fold other half over filling.
• Cook until cheese melts, 1-2 minutes.

KATO'S TASTY SALMON CREAM CHEESE SURPRISE!

Steps:

• In a small bowl add all the ingredient.
• Mix well, making sure that everything is blended.
• Taste and adjust seasonings if necessary.
• Wrap and place in fridge for 30 minutes to 2 hours.
• Toast bagel and add the cream cheese mixture to it.
• Enjoy, enjoy, enjoy.

SMOKED SALMON AND CREAM CHEESE OMELET

Steps:

• Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
• Pour half of the beaten eggs (about 1 cup) into pan.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
• Tilt skillet and slip pancake turner under omelet to loosen.
• Remove from heat.
• Fold omelet in half; let stand 2 minutes.
• Repeat with remaining ingredients.
• Cut each omelet crosswise in half to serve; sprinkle with chives.