Breakfast, lunch or dinner—always a winner. A standby for Passover entertaining.
This recipe is done for 1 portion, allowing for a crepe appearance when serving. For a large group, increase proportionally. Use a substantial fry pan and either form a large crepe, slicing to serve, or after adding the salmon, scramble away!
1 tablespoon butter
1/3 cup sliced sweet onion
2 tablespoons goat cheese (Monterey Chevre with chives and garlic is local, available and terrific)
1 teaspoon fresh dill
1/2 ounce smoked salmon (lox), cut into thin strips
Melt butter in a small omelet pan over medium-high heat.
Sauté onions until soft and lightly colored.
Beat eggs with goat cheese until well blended; it’s easier if the cheese is at room temperature.
Mix in 2/3 teaspoon of dill.
Pour egg mixture in pan over sautéed onions. Swirl pan to spread mixture evenly.
Reduce heat to medium-low and cook … Read the rest