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Fee’s Salmon and Cream Cheese Omelet

A simple breakfast made with great ingredients is the best way to begin any day. What makes a recipe like this so marvelous is you can create different flavors with a variety of seasonal meats and vegetables from local farms and markets. When whipping up breakfast, everyone can choose their own items and personalize their omelet to taste.

I substituted a bit chives for the parsley since they are what I have fresh from my little garden. I have a delicious lightly smoked salmon and I used a bit inside and as an accompaniment. Add fresh fruit, a delightful croissant, and you have created a lovely brunch.

Fee’s Salmon and Cream Cheese Omelet

Ingredients

  • photo (4)3 eggs
  • salt and pepper to taste
  • 2 ounces cream cheese, softened
  • parsley
  • salmon already cooked, to taste
  1. Beat eggs, salt and pepper until well blended.
  2. heat butter or oil in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt the pan to coat the bottom. Pour in egg mixture. Mixture should set immediately at edges.
  3. Gently, push cooked portions from edges toward the center with spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. Cook slowly to avoid crusting.
  4. Add softened cream cheese the center of the egg.
  5. Add desired amount of salmon to egg.
  6. Fold over half of the egg.
  7. Allow your cream cheese to melt and egg to cook all of the way, slide on to your plate and sprinkle with parsley if desired.

 

Felicia Johnson is an author, child abuse survivor, and mental health advocate. She works in Atlanta with the Highlands Institute and volunteers with Youth Villages Inner Harbour and Personality Disorder Awareness Network. Johnson was nominated for the Gutsy Gals Inspire Me Award of 2014 and Her has been nominated for Georgia Writer’s Association Author of The Year Award. If you are interesting in contacting her she is available for speaking engagements and content creation. Please follow Felicia at the following links:  www.herthebook.com  facebook.com/feliciajohnson and Twitter@herthebook  Emailherthebook@gmail.com

 

 

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Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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