Smoked Salmon Omelet
This smoked salmon omelet uses egg whites, light cream cheese, spices, and fresh chives. It's a much lighter alternative to your traditional omelet but still has all the flavor. Try it anytime of the day!
This smoked salmon omelet uses egg whites, light cream cheese, spices, and fresh chives. It's a much lighter alternative to your traditional omelet but still has all the flavor. Try it anytime of the day!
Ingredients
3 tablespoons light sour cream, Horizon Organic®
1⁄2 teaspoon Dijon mustard, Grey Poupon®
1⁄2 teaspoon dried dillweed, McCormick®
Olive oil cooking spray, Mazola® Pure
2⁄3 cup 100-percent liquid egg whites, All Whites®
1⁄4 cup light cream cheese with chives and onion, softened, Kraft®
2 ounces thinly sliced smoked salmon (lox-style)
1 tablespoon black lumpfish caviar, Romanoff® (optional)
Fresh chives (optional)
Directions
In a small bowl, stir together sour cream, mustard, and dillweed; set aside.
Coat an 8-inch nonstick skillet with cooking spray; heat over medium heat. Add 1⁄3 cup of the egg whites; cover. Cook for 2 to 4 minutes or until egg whites have set. Spoon half of the cream cheese and half of the sliced salmon onto the half of the omelet farthest from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding it in half as it slides out of pan. Repeat with remaining egg whites, cream cheese, and salmon.
Top omelets with sour cream mixture. Serve with caviar and fresh chives (optional).
SERVING IDEAS: This makes a great brunch dish when served with a tossed salad.
NOTES: Per serving 160 cal., 8 g total fat (4 g sat. fat), 28 mg chol., 916 mg sodium, 5 g carbo., 0 g fiber, 17 g pro. Daily Values 7% vit. A, 1% vit. C, 13% calcium, 2% iron
