4 ounces cold-smoked salmon, julienned and divided
1 tablespoon finely chopped chives, divided
2 tablespoons sour cream
2 teaspoons caviar
Est. added sugars 0g
How to Make It
Crack eggs into a medium bowl; add pepper and salt. Use a fork to beat vigorously until uniformly yellow.
Melt half of butter in an 8-inch nonstick skillet over medium heat until it bubbles. Add half of eggs, half of salmon, and half of chives; stir egg mixture with a spatula in a figure eight motion. Cook, stirring slowly, until center of egg mixture is still slightly moist; remove pan from heat. Slide omelet onto a plate, letting it fold or roll onto itself. Repeat procedure with remaining butter, eggs, salmon, and chives. Top each omelet with 1 tablespoon sour cream and 1 teaspoon caviar. Serve immediately.