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If you didn’t believe me before when I told you how much I love eggs, do you believe me now? This is now my fourth Omelette post and tenth post about Eggs. This is the best one yet. (Better than my Salami Omelette & the Portobello Omelette too!)
My family hosts the yearly “break-fast” (as in breaking the fast, not your morning meal) dinner after Yom Kippur, serving delicious bagels with your typical Jewish fix-ins… Lox, Whitefish Salad, Onions, Tomatoes, Cukes, etc. This year we had tons of leftovers… YESSSSSSSSSSSSSSSSS! Here’s where I went with it:
The Ultimate Jewish Omelette
A Recipe by: It’s Good to be the Cook
1 Tablespoon Butter
3 slices of Onion, chopped
2 slices of tomato, chopped
3 slices Lox, chopped
2 Egg Whites & 1 Egg
2 Tablespoons Fat Free Cream Cheese
1. Melt the butter in a medium-sized pan (or just use spray) over medium heat. Add the onions and stir until they start to soften/brown. Add the lox and stir in with the onion. Cook for another 4 minutes or so until the lox cooks (it will turn a lighter pink).
2. Meanwhile, scramble the eggs together with a teaspoon of water. Pour over the cooking onion and lox. Continue to cook over medium heat until the top is no longer runny or almost solid. It may help to put a lid on, it will help steam the egg and cook the top half.
3. Add the chopped tomatoes and using two spoons, dollop 2 Tablespoons of Fat Free Cream cheese as evenly as possible. Fold the omelette in half and let sit for another minute or two so the cheese will melt. Serve with some pepper.
YUMMY YUMMY! I obviously already looooooove Lox/Eggs/Onions, but Dave had never tried it before. He was pretty skeptical but enjoyed it too :). The cream cheese was awesome and it got super melty/creamy. MMM.
I had big eyes and wanted to use some other leftovers and ended up eating this with a piece of Rye and Pumpernickel Toast w/ some Whitefish Salad… and (random) sauteed spinach. If you’ve never tried Lox in your eggs, please do! It sounds strange but it works. I promise. OH, and don’t add extra salt! Lox is really salty as it is.