Lox and Cream Cheese Mini Omelettes #SundaySupper

Say,”Cheese please!” This week Sunday Supper spotlights all things cheesy. No, not cheap, unpleasant, or blatantly inauthentic (thank you Merriam-Webster) but glorious, tasty, everything-tastes-better-with cheese.

Thank you Angie from http://www.bigbearswife.com/ for hosting this event.

One cheese dish that came to mind was from back in my deli days. Breakfast specialties were omelettes of all kinds sizzling in the pans. Sunday’s brought leisurely diners stopping by after church to eat together. Regulars of all religons patronized the little deli but one omelet stood out as a customer favorite. We only made this on Sundays using the freshest smoked salmon my boss could find. I’d slice it paper thin, almost see-through for lox and cream cheese bagels, and of course for our Sunday Special Lox and Onion Omelette with Cream Cheese.

This isn’t as much a recipe as it is flavor combination. I used Nova lox smoked salmon, which is less saltly and lighter cured than traditional smoked salmon we used to call, “belly salmon”. Any New Yorkers in the audience that can help a PA girl out by letting me know if its still Nova verses Belly wars out there?

You can make these omelettes any size you wish. For a mini omelette I used one egg whisked with a little milk.

Ingredients per omelette
• 1 egg whisked with a little milk (about a teaspoon)
• 1 teaspoon chopped lox
• 1 teaspoon chopped red onion
• 1 teaspoon chopped tomatoes
• 1 teaspoon cream cheese
• capers, optional

Method

Spray a small skillet with cooking spray.

Saute onion, lox and tomatoes for about 1 minute over medium-high heat.

Add egg and cook until almost set, add cream cheese and cook until set.

Fold over and top with capers. Serve with bagels with lox spread if desired.

Join us this week as The Sunday Supper Group celebrates cheese from savory to sweet. Smile and say, “Cheese please!”

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Lox and Cream Cheese Mini Omelettes #SundaySupper

 

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Author: Cindy Kerschner

Ingredients

• ■1 egg whisked with a little milk (about a teaspoon)
• ■1 teaspoon chopped lox
• ■1 teaspoon chopped red onion
• ■1 teaspoon chopped tomatoes
• ■1 teaspoon cream cheese
• ■capers, optional

Instructions

1. Spray a small skillet with cooking spray.
2. Saute onion, lox and tomatoes for about 1 minute over medium-high heat.
3. Add egg and cook until almost set, add cream cheese and cook until set.
4. Fold over and top with capers. Serve with bagels with lox spread if desired.

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