Loaded omelet

Yield: 1 servings

Measure 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

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.

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