Ingredients
- 12 large eggs
- salt and pepper to taste
- 4 tablespoons clarified butter
- 6 ounces smoked salmon, sliced
- 6 ounces cream cheese, cut in ½-inch cubes
- 2 tablespoons chopped dill
- 4 or more teaspoons capers (optional)
Directions
- Beat eggs until well mixed but not frothy. Season with salt and pepper.
- Heat an 8- or 10-inch nonstick omelet pan over high heat until hot, then swirl 1 tablespoon clarified butter to coat pan (do not let it brown). Pour in 1/4 of the egg mixture.
- In a few seconds, the eggs will begin to set around the edge and bottom of the pan. Shake the pan with one hand while stirring eggs with a large rubber spatula with the other.
- When eggs are lightly set on the bottom but still moist on top, remove pan from heat and quickly add 1/4 of the salmon, cream cheese, chopped dill, and capers. Fold omelet and slide it onto a plate.
- Repeat 3 more times with remaining ingredients. Serve immediately after each is finished.
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