I love lox, eggs and onions, but the problem is that as soon as you add the lox to the eggs, it starts to cook and then just tastes like regular salmon. This omelette solves that.
- fresh dill (1 package for 4 omelettes)
- shallots (2 for 4 omelettes)
- lox (1 small package for 4 omelettes)
- feta chesse (goat cheese or cream cheese would also be good)
- eggs (2 per omelette)
- salt and pepper
1) Slice shallots. Melt butter in skillet and add shallots. Cook until brown and a little crispy. Remove from skillet and set aside.
2) Chop dill. Cut lox into strips (the short way, width-wise).
3) Crack 2 eggs into a bowl. Add dill, salt and pepper. Whisk.
4) Melt butter in pan and add eggs. Swirl pan around until egg coats bottom. With a spatula, move eggs slightly away from the edge and tilt pan so that uncooked egg fills the space. Keep it up until eggs are almost set.
5) When eggs are almost set (they should still look a little wet), turn off heat. This step ensures that the lox won’t cook. Add shallots, feta, and lox in a line down the middle of the omelette. Fold one side over the filling, then fold the other side over and slide omelette onto a plate.
6) Repeat for second omelette, etc.