SALMON AND CREAM CHEESE OMELET

Salmon and Cream Cheese Omelet image

Omelets make a quick supper! Serve with biscuits and a salad or fresh fruit.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

4 teaspoons butter or margarine
8 eggs, beaten
1/2 cup soft cream cheese with chives and onion
1 cup flaked smoked salmon
Chopped fresh chives, if desired

Steps:

In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and slip spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.

Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 460 mg, Fiber 0 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g