Mexican Style Smoked Salmon Omelet
2 ounces smoked salmon, diced
1 tablespoon of water
2 tablespoons butter
1 ounce cream cheese, diced
2 stalks spring onion, chopped
1 teaspoon chopped cilantro
Salt & pepper to taste
1 tablespoon of your favorite salsa
In a small bowl mix eggs and water.
In a skillet melt the butter over medium-high heat until it bubbles. Tilt the pan to coat evenly. Pour in eggs; reduce heat. As the eggs are cooking, lift the edges of the omelet to allow the uncooked portion to run underneath. Cook until the surface is firm. Sprinkle with salt and pepper.
Sprinkle smoke salmon, cream cheese, spring onion, and the cilantro over half the omelet. Fold over remaining half to cover filling. Reduce heat to low. Leave in skillet until cheese is softened. Top omelet with one tablespoon of salsa.