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
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