Smoked Salmon and Cream Cheese Omelets
Spinach Salad with Lemon Vinaigrette
Ingredients
- 8 large eggs
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil, divided
- ½ (8-oz) pkg cream cheese
- 4 oz smoked salmon, torn into pieces
- 4 tsp chopped dill
- 4 tsp chopped chives
Instructions
- Whisk together eggs, salt, and pepper in a bowl.
- Heat 1 Tbsp oil in a small nonstick skillet over medium heat. Add one-fourth of eggs to pan, tilting pan to spread evenly; cook 1 minute, without stirring, or until edges begin to set.
- Lift edge of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath. Repeat on opposite edge of omelet. Flip and cook 1 minute or until center is set.
- Carefully slide omelet onto a plate; top with one-fourth each of cream cheese, salmon, dill, and chives. Fold in half.
- Repeat with remaining oil, egg, cream cheese, salmon, dill, and chives.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Whisk together oil, lemon juice, and pepper in a large bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
460
|
99
|
559
|
| Fat (g) | 36 | 10 | 46 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 32 | 1 | 33 |
| Carb (g) | 3 | 2 | 5 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 537 | 173 | 710 |
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