Open-Faced Omelette with Smoked Salmon and Cream Cheese

Square photo of an open faced omelette slice topped with smoked salmon, cream cheese, capers, and red onions.

No ratings yet

Open-Faced Omelette with Smoked Salmon and Cream Cheese

An open-faced omelette (or stovetop frittata) cooks in only 10 minutes on the stovetop and feeds multiple people - no flipping and folding individual omelettes necessary! This version is topped with dollops of cream cheese and pieces of smoked salmon, which gently warm as the omelette cooks. Serve with capers, herbs, and red onion to top it off, just like your favorite bagel and lox (minus the bagel!).

Prep Time5

Cook Time10

Total Time15

Course: Eggs

Cuisine: American

Servings: servings

Calories: 270kcal

Author: Elizabeth Lindemann

Equipment

10-inch skillet with lid preferably nonstick

Ingredients

6 eggs
½ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
4 oz. cream cheese
4 oz. smoked salmon
sliced red onion, chopped fresh dill, chives, and capers to serve, optional

Instructions

In a small bowl or glass measuring cup, stir together the 6 eggs, ½ cup milk, ¼ teaspoon salt, and ¼ teaspoon pepper with a whisk or fork until very well mixed.
Melt the 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over medium heat. Pour in the egg mixture and use a spatula to push the eggs from the outside of the skillet to the center as it cooks, similar to how you would make scrambled eggs.
After the eggs are about half cooked, turn the heat to low. Dollop chunks of the 4 oz. cream cheese and torn pieces of the 4 oz. smoked salmon on top of the eggs evenly. Cover the omelette and continue to cook on low heat for about 5 minutes, or until the eggs are fully cooked on top (the amount of time needed here will depend on how much the eggs were cooked initially).
Remove from heat and slide the omelette onto a serving plate. Top with sliced red onion, chopped fresh dill, chives, and capers if desired, slice, and serve!

Notes

If you want to increase the eggs to 8 or more to make a larger omelette, you may want to use a larger skillet. For an omelette that serves one or two, decrease the ingredients and use an 8- or 6-inch skillet.
You can use this open-faced omelette method with other toppings - just make sure they are pre-cooked (for example, sauté mushrooms in a separate pan before adding on top of the omelette).

Nutrition