Loaded omelet

• 2 tablespoons (1/4 stick) butter
• 1/2 cup finely chopped onion
• 6 eggs, beaten to blend
• 2 green onions, sliced
• 2 ounces cream cheese, cut into small pieces
• 2 ounces smoked salmon, chopped
• 1/3 cup (about 1 1/2 ounces) grated mozzarella
• 1 ounce caviar

Preheat broiler.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

Add onion and sauté until translucent, about 4 minutes.

Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet.

Add eggs to skillet and season with salt and pepper.

Cook until edges of omelet are set, about 1minute.

Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges.

Continue cooking until eggs are almost set, about 2 minutes.

Sprinkle sautéed onion, green onions, cream cheese, smoked salmon and mozzarella over
omelet.

Broil until mozzarella melts, about 3 minutes.

Cut omelet into wedges and top with caviar.
 
 

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