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Ingredients22 m servings 594 cals
Original recipe yields 1 servings (1 omelet)
- Whisk eggs and heavy cream together in a large bowl.
- Heat a large nonstick skillet over medium heat. Spread butter evenly over the surface of the pan; cook until foamy, 30 seconds to 1 minute. Add eggs; cook until beginning to set, about 4 minutes. Drop cream cheese pieces, salmon pieces, and scallions over the eggs. Continue cooking until eggs are set, about 2 minutes more. season with salt and pepper.
- Roll the omelet over onto itself; slide onto a plate. Top with dill, sour cream, and chives.
- Cook's Note:
- Use farm-fresh eggs if possible.
Per Serving: 594 calories; 49.9 g fat; 4.4 g carbohydrates; 32.9 g protein; 678 mg cholesterol; 948 mg sodium. Full nutrition