Smoked Salmon And Cream Cheese Omelet

From betty crocker easy weeknight meals march 2002, this sounds really simple and good.

Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.

Pour half of the beaten eggs into pan.

As mixture begins to set at bottom and side , gently lift cooked portions with spatula so that thin , uncooked portion can flow to bottom.

Avoid constant stirring.

Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

Spoon 1 / 4 cup of the cream cheese in dollops evenly over omelet.

Sprinkle with 1 / 2 cup of the salmon.

Tilt skillet and slip pancake turner under omelet to loosen.

Remove from heat.

Fold omelet in half.

Let stand 2 minutes.

Repeat with remaining ingredients.

Cut each omelet crosswise in half to serve.

Sprinkle with chives.

butter, eggs, chive & onion cream cheese, smoked salmon, fresh chives