| Ingredients |
 2 eggs |
| 1 green onion, finely chopped |
| 2–3 oz smoked salmon |
| 1–2 oz cream cheese, cut into thin strips |
| 1 Tbsp dried dill weed |
| Ingredients |
| 2 eggs |
| 1 green onion, finely chopped |
| 2–3 oz smoked salmon |
| 1–2 oz cream cheese, cut into thin strips |
| 1 Tbsp dried dill weed |
Heat a skillet with a teaspoon of olive or vegetable oil. Cook green onion for a minute or so until aroma is released.
Beat eggs by hand with dill weed.
Pour into hot skillet and cook over medium heat.
Lift the edges of the egg with spatula several times to allow uncooked egg to bun to bottom of skillet.
When the bottom of the omelet is firm, turn gently with spatula.
Crumble smoked salmon onto ½ of the circle of eggs.
Top with strips of cream cheese.
Fold the other half-circle over the top of the ingredients.
Cover skillet with lid (cook 1-2 minutes over low heat)
Serves 2
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