| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 4 |
lg |
Eggs; beaten lightly with |
| 1 |
tb |
Cold water |
| 1/4 |
c |
Sour cream; sour |
| 2 |
oz |
Smoked salmon; chopped |
| 1 |
|
Scallion; sliced |
INSTRUCTIONS
In an 8-inch non-stick skillet, heat the butter over moderately high heat
until the foam subsides and in it cook the eggs with salt and pepper to
taste, undisturbed, for 5 seconds. Reduce the heat to moderate and cook the
eggs, shaking the skillet and lifting the cooked portion to let the
uncooked egg flow underneath it, until the omelet is just set but still
soft and moist. Spread the omelet with the sour cream, and sprinkle it with
the smoked salmon and scallion. Fold the omelet over and slide it onto a
plate. Halve the omelet and put each half on a heated plate.
Recipe by: Gourmet's In Short Order
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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