HEALTHY PASSOVER: Smoked Salmon Omelet

From Jamie Geller

Bagels with cream cheese and lox are off-limits during Passover, but this dish seems like it would go perfectly with a piece of matzo and cream cheese (otherwise known as “schmear”). It's a protein- and omega-3-packed morning treat.

This recipe only makes one omelet because you really can’t make more than one at a time. If you are serving several for brunch, make them all beforehand. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate.

  • DURATION
  • COOK TIME
  • PREP TIME
  • 2SERVINGS

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 5 large eggs, beaten
  • 4 tablespoon Temp Tee Whipped Cream Cheese
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoon chopped chives
  • 1 tablespoon capers
  • 3 ounce thinly sliced smoked salmon
  • Matzah or everything bagel, optional
  •  

PREPARATION

1. Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender.

2. Whisk together eggs, cream cheese, salt and pepper.

3.  Add eggs to the pan and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.

4. Sprinkle with chives and capers and lay salmon over half of the omelet. Using a spatula, fold the omelet half, without the salmon, over the half with salmon to enclose it, and slide the omelet onto a plate.

5. Cut in half crosswise and serve with matzoh and cream cheese.

As seen in Joy of Kosher with Jamie Geller Magazine Shavuot 2011