Smoked Salmon Omelets With Capers And Red Onions

Course : Breakfast
Serves: 4
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12 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
8 teaspoons butter
6 ounces smoked salmon sliced
4 tablespoons red onion chopped
4 teaspoons drained capers
8 tablespoons whipped cream cheese

Preparation / Directions:

Whisk eggs and salt and pepper in large bowl to blend. Mix 2 teaspoons butter in 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup egg mixture into skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet to help set top. Place 1/4 of salmon on half of omelet. Sprinkle with 1 tablespoon of onion and 1 teaspoon of capers. Top with 2 tablespoons of cream cheese. Fold omelet in half and slide out onto plate. Repeat with remaining butter, egg mixture, salmon, onion, capers, and cream cheese to make 3 more omelets.

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