Salmon & Goat Cheese Omelet

We’ve pretty much only been eating food from Costco and Smart Foodservice since March, so it’s good to have some recipes that work with ingredients we can get from there. Today was omelets:

3 eggs
~1 tablespoon water
~2 tablespoons goat cheese
~2 teaspoons dried dill
~1 oz smoked salmon, chopped up a bit
salt and pepper
butter

I’m not sure how much the smoked salmon weighs, actually; that’s a guess. It’s one slice off the pre-sliced pack you can get from Costco. And I haven’t actually used that much dill yet, but today’s omelet had about half that much and felt like it could have used more, so.

Whisk the three eggs together with a tablespoon of water and some salt and pepper.

Heat a small nonstick pan on medium low (2 seems to work on the medium burner on our stove) and melt about half a tablespoon of butter in it. When the butter’s melted and foaming, pour the eggs in and stir for about 30 seconds, until you’ve got some cooked bits folded into uncooked bits. Give the pan a bit of a shake to level things off, then sprinkle the dill over the top.

Leave the pan alone for a bit, maybe 30 seconds, then work your way around the edge of the omelet, lifting it up and tilting the pan to let some uncooked egg run underneath. There are plenty of videos on youtube you can find to show you how this works. Let it sit for another 30 seconds and do it again. If there’s still runny egg on top, keep doing that cycle until it still looks wet on top but isn’t runny. Then crumble the goat cheese on top, distribute the salmon on top, and fold it in half. If the heat was low enough, it won’t have browned, so give it a little bit longer in the pan to heat the cheese and salmon, then put on a plate and eat it. If the heat was too high, do the same, but now it’s browned and you know to set the heat lower or take it out of the pan sooner next time.

Basically, this recipe is: “make an omelet with some goat cheese, dill, and salmon as the filling”. But it’s good to write it down so I don’t forget it worked and that the recipe I saw calling for 1/4 cup of goat cheese was way off. Half that is plenty.

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