6 large eggs

1½ Tbs water

¼ tsp salt

¼ tsp freshly ground black pepper

2 Tbs unsalted butter

55 g cream cheese, cut into small bits

55 g sliced smoked salmon, cut into 2.5cm long thin strips

1½ Tbs finely diced red onion

2 tsp drained small capers

4 lemon slices

2 Tbs fresh dill, for garnish

1

Preheat the grill and arrange the oven rack in the highest position.

2

Put the eggs, water, salt and pepper in a bowl and whisk until frothy.

3

Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.

4

When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelette rises and browns lightly, about 1 minute. (Alternatively, flip the omelette in the skillet and cook briefly, to finish.)

5

Scatter the cream cheese and smoked salmon over the omelette; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds

6

Transfer the omelette to a cutting board, and cut into 4 triangles. Divide the omelettes among plates and garnish with the lemon slices and dill.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.