1 green onion, finely chopped
2-3 oz smoked salmon
1-2 oz cream
cheese, cut into thin strips
1 tablespoon dried dill weed
skillet with a teaspoon or so of vegetable oil. Cook green onion for a minute
or so, until aroma is released.
Beat eggs by hand with dill weed for about
a minute. Pour into hot skillet and cook over medium heat, lifting edges with
spatula several times to allow uncooked egg to run to bottom of skillet.
When bottom of omelet is firm, turn gently with spatula. Crumble smoked
salmon on 1/2 of the circle of cooked eggs, and top with strips of cream
Fold the other half-circle over the top of the half with the
ingredients, cover skillet with lid, and cook for a minute or two over low
heat. Serve with buttered toast--or better yet, with bagels.