Salmon Omelet With Cream Cheese, Chives, and Capers

Moose Meadow Lodge & Treehouse

607 Crossett Hill , Waterbury, VT 05676 Stati Uniti d'America


  • 3 Eggs, beaten
  • dash Salt & Pepper to taste
  • 2-4 oz Cream Cheese
  • Fresh Chives, chopped
  • Capers
  • Salmon, poached or smoked


  1. In a small non-stick round pan, heat a little oil on medium heat. Pour in the eggs, so that the bottom of the pan is covered. Let eggs cook slowly to avoid crusting.
  2. When eggs are almost cooked through, add slices of cream cheese to one side. Sprinkle some chives. Add some salmon to desired amount on top of cheese.) Salmon should already have been pre-cooked.)
  3. Fold over half of the egg on top of the salmon to create a half-moon. Allow cheese to melt and egg to cook thoroughly, so it's not runny.
  4. Serve omelet on plate. Top with capers. Serve with toasted bagels, butter, good jam, grapes, appples or other fruit.
  5. As an alternative, strips of smoked salmon can be served on top of a cream cheese omelet rather in it. Twist the strips of salmon before placing them on the cooked omelet for presentation.
About this recipe:

Being a lover of salmon in all its glorious forms (grilled, poached, smoked, baked, whatever), I created this breakfast item with my New York City friends in mind.