I absolutely love Salmon bagels with cream cheese and chives, but I don’t get to make them that often for myself due to unintended waste. The capers would sit in the fridge for months, the cream cheese would mold over, and unless P ate the remaining bagels they probably would harden. Instead I opt to have a Salmon & Arugula omelette which is pretty fast and easy to make and doesn’t require me to buy ingredients I might not use again.
Salmon & Arugula Omelette
2 large Eggs
2 tablespoons milk
1 teaspoon butter
salt and pepper to taste
1/4 Cup Smoked Salmon (sliced or chopped)
1/4 Cup Grated Havarti Cheese
1/4 Cup Chopped Arugula
Step 1: Mix in a small bowl the salmon, cheese and arugula. Set aside.
Step 2: In a small mixing bowl, add eggs and milk. Stir with whisk until well beaten. Salt and pepper to taste. Set aside.
Step 3: Heat a 6- to 8- inch pan over high heat until very hot. Add butter, coating bottom of pan. As soon as the butter stops bubbling and sizzling, slowly pour in the egg mixture.
Step 4: Tilt pan to spread the egg mixture evenly. Make sure egg mixture holds together (around 2 minutes). While the middle is still a little runny add the salmon, cheese, and arugula filling near the center.
Step 5: Tilt the pan to one side and use the spatula to fold one third of the omelet over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
Step 6: Holding the pan over the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.