The Lox Omelet
Growing up in a small Wyoming town, I wasn’t privy to the deliciousness of bagels and lox until I was in college. Sure, we had a good amount of smoked fish growing up, but smoked salmon, capers, red onions, and cream cheese on a bagel?
That was completely new to me and I’m pretty sure I ate nothing but that for about six months after discovering it. It’s one of my absolute favorite flavor combos so I try to sneak it into dishes every chance I get.
Some people (my wife) have a serious aversion to capers for some reason and you could definitely leave them out of this Lox Omelet if you want. To me though, they make the whole thing work.
1) Roughly chop or shred smoked salmon and dice red onions.
2) Add butter to a small omelet pan until melted over medium-high heat and then add the smoked salmon, red onions, and capers. Try to distribute the fillings evenly over the surface of the pan. Cook for about 2 minutes.
3) Meanwhile, whisk eggs together with milk with a fork to scramble them.
4) Pour eggs over the filling mixture in the pan. Turn heat down to medium and cook eggs. As the eggs cook, use a flat spatula to push the cooked eggs to the center and tilt the pan slightly to let the uncooked eggs flow to the outside.
5) Cook the eggs until they are almost all the way cooked. There will be a very thin layer of uncooked egg on the top and that’s fine.
6) Add cream cheese to one half of the omelet and use a spatula to fold the egg over to form an omelet.
7) Cook omelet for another 30-45 seconds on each side to melt the cheese and finish cooking the eggs.
8) Serve omelet with fresh dill.
It’s true that smoked salmon is a pricy ingredient, but the good news is that you don’t need to use a lot to get a lot of flavor from it. The same goes for capers. A little go a long way.
This four ounce package of smoked salmon set me back about $7, but it’s enough salmon for four omelets so that isn’t too bad.
It’s not my normal weekend omelet, but it’s a fun treat every once in awhile.
To get the fillings ready, dice the red onions pretty finely and just kind of shred the smoked salmon so it’s in pieces. Again, you don’t need a lot of each filling to get the flavors going.
Cooking the Lox Omelet
In a small nonstick pan (this is a good one), add your butter over medium-high heat. Once it’s melted then go ahead and toss in all your filling ingredients: capers, onions, and salmon.
Let this stuff cook in the butter for just a few minutes. Basically, you just want to cook the onions a bit and heat everything up nicely.
While that’s cooking, you can go ahead and scramble your eggs. Just mix together a few eggs with some milk and whip them together until they are nice and fluffy.
I snapped a cool action shot of my scrambling. I was even using my left hand!
Go ahead and pour your eggs right over your fillings in the pan. It’ll sizzle and hiss and complain, but that’s good.
As the eggs cook, use a spatula to kind of push the cooked eggs into the center of the pan. Tilt the pan a bit then to let the uncooked eggs flow to the outer parts of the pan and cook.
After doing this for about 2-3 minutes you should end up with a lovely almost 100% cooked egg. There will still be a very thin layer of uncooked egg on the top, but that’s okay. It’ll finish cooking after we add the cheese.
For the cheese, just kind of toss a few spoonfuls of cream cheese on one side of the omelet. Don’t worry about smoothing it out or anything. Cream cheese melts quickly and as it melts it’ll even out.
Then just take your spatula and fold over the omelet like so…
Put this back on the heat and cook it for about 30-45 seconds per side. When you’re flipping this guy, don’t be nervous about it. The melted cheese should keep everything together.
Cooking it briefly on both sides will make sure the cheese is melted and also finish cooking any uncooked egg on the inside of your omelet.
Serve this bad boy just like that or if you want to get fancy you can sprinkle on some chopped dill.
This Lox Omelet was one of the more flavorful omelets I’ve made for Macheesmo actually. All these flavors together just work.
It’s really delicious and would actually be a nice treat for the holidays also.
Assuming you can get your hands on some good smoked salmon, you’ve got to give this a shot!