Smoked Salmon And Cream Cheese Omelet - cooking recipe

Ingredients

4 teaspoons butter or 4 teaspoons margarine
8 eggs, beaten
1/2 cup soft chive & onion cream cheese
1 cup flaked smoked salmon
chopped fresh chives, if desired

Preparation

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 (about 1 cup) 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.