Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 100g smoked salmon, sliced
- 2 tablespoons fresh dill, chopped
- Cream cheese for spreading
- Lemon wedges for serving
Instructions
- Whisk together the eggs, milk, salt, and pepper in a bowl until well combined.
- Heat the olive oil in a non-stick skillet over medium heat.
- Pour the egg mixture into the pan, swirling to cover the bottom evenly.
- Cook until the edges begin to lift, letting uncooked eggs flow to the bottom.
- Spread a thin layer of cream cheese over the surface, then arrange the smoked salmon and dill on top.
- Roll the omelet from one end to the other and slide it onto a plate.
- Serve with fresh lemon wedges.
Notes
Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 0g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 500mg