Smoked Salmon Omelet With Herbs

Epicurious. Serve with an arugula salad and fresh fruit.

Whisk sour cream and mustard in small bowl to blend.

Whisk eggs , 2 tablespoons water , chives and tarragon in medium bowl to blend.

Season egg mixture with salt and pepper.

Melt 1 teaspoon butter in small nonstick skillet over medium-high heat.

Add half of egg mixture and stir briefly.

Let eggs begin to set at edges.

Using spatula , lift edges and tilt pan , allowing uncooked portion to flow underneath.

Cook until eggs are set but still moist , about 1 minute.

Spread half of mustard mixture and half of salmon over half of omelet.

Using spatula , fold unfilled portion over filling.

Slide omelet out onto plate.

Repeat with remaining butter , egg mixture and fillings to make second omelet.

reduced-fat sour cream, dijon mustard, eggs, water, fresh chives, fresh tarragon, butter, smoked salmon