Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.
3 Tbsp.
Reduced-Fat Sour Cream
1 Tbsp.
Coarse-Grained Dijon Mustard
4
Large Eggs
2 Tbsp.
Water
2 Tbsp.
Finely Chopped Fresh Chives or Green Onion Tops
1 1/2 Tbsp.
Minced Fresh Tarragon or 1 tsp. Dried
2 tsp.
Butter
2 ounces
Treasure Island Smoked Salmon cut into Strips
Whisk sour cream and mustard in a small bowl to blend. Whisk eggs, 2 tablespoons water, chives, and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
Melt 1 teaspoon butter in a small non-stick skillet over a medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using a spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set and moist, about one minute. Spread half of mustard mixture and half of salmon mixture over half of omelette. Using spatula, fold unfilled portion over filling. Slide omelette out onto plate. Repeat with remaining butter, egg mixture, and fillings to make second omelette.
