Yield: 1 servings
|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|
|2 ounces||Smoked salmon; chopped|
|⅓ cup||Grated mozzarella; (about 1 1/2 ounces)|
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.
Bon Appetit November 1991
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