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Niagara Falls Omelet Recipe

Niagara Falls Omelet Recipe
Serves: 2
On the first morning of our belated honeymoon in Niagara Falls, we brunched on bagels, cream cheese, and smoked salmon (even better than lox) in a restaurant with a view of the falls. From then on, we were hooked (no pun intended) on smoked salmon. I even came up with an omelet recipe based on it. Don't be afraid to add even more dried dill, or to substitute a whole lot of fresh dill. When you pair up dill and salmon, it is a marriage made in heaven. Of course, we named the recipe after our favorite place.
  • 2 eggs
  • 1 green onion, finely chopped
  • 2-3 oz smoked salmon
  • 1-2 oz cream cheese, cut into thin strips
  • 1 tablespoon dried dill weed
  1. Heat skillet with a teaspoon or so of vegetable oil. Cook green onion for a
  2. minute or so, until aroma is released. Beat eggs by hand with dill weed for
  3. about a minute. Pour into hot skillet and cook over medium heat, lifting
  4. edges with spatula several times to allow uncooked egg to run to bottom of
  5. skillet. When bottom of omelet is firm, turn gently with spatula. Crumble
  6. smoked salmon on ½ of the circle of cooked eggs, and top with strips of cream
  7. cheese. Fold the other half-circle over the top of the half with the
  8. ingredients, cover skillet with lid, and cook for a minute or two over low
  9. heat. Serve with buttered toast--or better yet, with bagels. Serves two
  10. happy people.


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