Smoked Salmon Omelet

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, thinly sliced
• 5 large eggs, beaten
• 4 tablespoon whipped cream cheese
• 1 tablespoon Silver Spring Cream Style Horseradish or Kosher for Passover Prepared Horseradish
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoon chopped chives
• 1 tablespoon capers
• 3 ounce thinly sliced smoked salmon
• Matzah or everything bagel

Directions:

1. Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender.

2. Whisk together eggs, cream cheese, salt and pepper.

3. Add eggs to the pan and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.

4. Sprinkle with chives and capers and lay salmon over half of the omelet. Spread on Silver Spring Horseradish. Using a spatula, fold the omelet half without the salmon over the half with salmon to enclose it, and slide the omelet onto a plate.

5. Cut in half crosswise and serve with matzah and cream cheese or an open faced bagel with cream cheese.