3 eggs 1 tablespoon water 1 to 2 tablespoons butter or margarine Salt and pepper to taste 2 ounces smoked salmon, diced 1 ounce cream cheese, diced 1 teaspoon chopped parsley
In a small bowl mix eggs and water.
In a skillet melt butter over medium-high heat until bubbly. Tilt pan to coat evenly. Pour in eggs; reduce heat. As the eggs cook, lift the edges of the omelet to allow the uncooked portion to run underneath. Cook until surface is set. Sprinkle with salt and pepper. Sprinkle smoked salmon, cream cheese and parsley over half the omelet. Fold over remaining half to cover filling. Reduce heat to low. Leave in pan until cheese is softened.
