Smoked Salmon and Cream Cheese Omelet

READY IN: 15mins
Recipe by lazyme

From Betty Crocker Easy Weeknight Meals March 2002, this sounds really simple and good.

Top Review by ImPat

I originally tagged this for my breakfast but it ended up as DM's dinner as we were having a hot curry which she hates but she loved this omelet and well it contained some of her favourites, smoked salmon, cream cheese and eggs (unfortunately my chives took a dive between tagging and making so had to sub finely spring onion for the chives - just mix them into the cream cheese) and oh she loved it so much that the toast (wholemeal/wholegrain buttered was pushed to one side and not eaten). Thank you lazyme, made for Photo Tag game.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a