Egg omelet filled with smoked salmon, cottage cheese, dill, and scallions.
KBy kaylyn
Servings
2
6 pieces Large eggs
0.5 cup Cottage cheese
4 oz Smoked salmon
3 pieces Scallions
2 tbsp Fresh dill
1 tbsp Unsalted butter
2 tbsp Milk
1 tsp Lemon juice
0.25 tsp Kosher salt
0.25 tsp Black pepper
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Prepare Filling
1. Thinly slice the scallions, separating the white parts from the green parts. Chop the dill and tear the smoked salmon into bite-size pieces. Stir the cottage cheese with half of the dill, the scallion greens and the lemon juice in a small bowl.
0.5 cup Cottage cheese,
4 oz Smoked salmon,
3 pieces Scallions,
1 tbsp Fresh dill,
1 tsp Lemon juice
2. Whisk the eggs with the milk, salt and black pepper until fully combined and slightly frothy, about 30 seconds.
6 pieces Large eggs,
2 tbsp Milk,
0.2 tsp Kosher salt,
0.2 tsp Black pepper
Cook Omelets
3. Melt half of the butter in a 10-inch nonstick skillet over medium heat. Add the scallion whites and cook 30 seconds until fragrant, then pour in half of the egg mixture.
4. Stir gently with a spatula for 20 seconds, then let the eggs set undisturbed for 1 to 2 minutes, lifting the edges to let uncooked egg flow underneath, until the top is just barely moist.
5. Spoon half of the cottage cheese mixture and half of the smoked salmon over one side of the omelet. Fold the other side over the filling and slide onto a plate. Repeat with the remaining butter, eggs and filling to make a second omelet.
3 pieces Large eggs,
0.2 cup Cottage cheese,
2 oz Smoked salmon,
0.5 tbsp Unsalted butter
To Serve
6. Sprinkle the remaining dill over the omelets and serve immediately while warm and tender.
1 tbsp Fresh dill
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