December 29, 2011
1 tbsp butter or extra virgin olive oil
3 eggs preferably at room temperature
Coarse salt and freshly ground black pepper
1 tbsp chopped scallions or flat leaf parsley
2 slices lox
2 tbsp cream cheese
1. In a medium bowl, whisk eggs until frothy. Season with salt and pepper. Whisk in scallions or parsley.
2. Roll lox into a roll and cut thin slices, creating long stripes.
3. Heat butter in a 8” non stick skillet over medium high heat. Tilt pan in all directions so that butter covers full surface of the pan. Whisk eggs again and add to skillet. Swirl edges of pan to get egg evenly covering the whole surface of the pan. As eggs begin to solidify, about 30 seconds, add lox stripes and cook only until just set but still loose (eggs will continue to cook once removed from heat). You can add dabs of cream cheese at this point.
4. Using spatula, loosen omelette from skillet on all sides. Shake pan to ensure it is completely released. Tilt pan toward serving plate with spatula, fold 1/3 of omelette over the centre. Simultaneously slide and roll omelette onto plate, so that it folds over on itself again and lands seam side down.
Note: If lox is not your thing try any number of fillings, including asparagus tips or spinach with feta cheese, or make it meat by using smoked turkey breast with fresh parsley.