| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 2 | tb | Butter; (1/4 stick) |
| 1/2 | c | Finely chopped onion |
| 6 | Eggs; beaten to blend | |
| 2 | Green onions; sliced | |
| 2 | oz | Cream cheese; cut into small |
| ; pieces | ||
| 2 | oz | Smoked salmon; chopped |
| 1/3 | c | Grated mozzarella; (about 1 1/2 ounces) |
| 1 | oz | Caviar |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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