Thursday, September 11, 2014

A Lighter Lox Omelet




Lox - there's still one small chunk remaining in the fridge, part of the summer's salmon catch. I woke up thinking about that treasure, considering how to enjoy it this morning. So many choices! It's hard to beat the classic combination of thinly sliced lox piled on a fresh bagel, loaded with layers of cream cheese, red onion, capers, and a bit of dill weed. Each bite is salty, sour and tangy, smoothly creamy yet chewy, and downright delicious. Those same ingredients (minus the bagel) plus some added bacon and soft cheese, translate well into the richly satisfying Lox Omelet Loaded With Flavor (link). Rich, however, isn't always a good thing, not if I want to fit in my jeans instead of sweatpants. 

Here's today's lighter version of that favorite breakfast dish, still tasty and satisfying but a lot less filling.

Photo: Omelet ingredients without any bacon or meltable cheese.


Photo: It's important to slice the lox super thin.

Photo:Barely-set omelet topped with slivers of lox, sliced onion, capers and a sprinkle of dill weed.

Photo: Lighter Lox Omelet topped with sour cream and a few more slices of lox on the side.
A Lighter Lox Omelet


2 eggs (I used 2 eggs + an extra egg white)


Sprinkle of dill weed (NOT dill seed)
a splash of milk
lox (smoked salmon) torn into pieces
thin slices of onion
1 tsp capers, rinsed & drained
Salt and freshly ground black pepper
1 tablespoon butter
Sour cream for topping (optional)
  1. Whisk eggs, egg white if using, dill weed and milk together in a mixing bowl.
  2. Heat a medium nonstick pan over medium-low heat. Add the butter and as it melts, rotate the pan to spread it out. Add the egg mixture and let it cook undisturbed for a bit to set the bottom. After the bottom begins to firm up, use a spatula to gently push the sides toward the center, tilting the pan to let the liquids run out to the edge.  
  3. While the center is still somewhat moist but liquid no longer flows, scatter the pieces of salmon, onions and capers over the top. Season with salt and pepper, then fold one side over the other to form an omelette.
  4. Serve topped with sour cream and sprinkle the top with a bit more dill weed. Add a toasted mini bagel if you need some crunch.



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