Kat's Jalapeņo Smoked Salmon
12 large eggs
salt & pepper
3 tbs picante sauce Sauces Mexican
6 ounces smoked salmon, chopped
4 tbs chopped red onion
3 chopped jalapenos
8 tbs whipped cream cheese
Whisk eggs, picante sauce, salt and pepper in a large bowl to blend. Melt 2
teaspoons butter in a a 8-inch diameter nonstick skillet over medium heat. Ladle
3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set,
stirring often and lifting edge of eggs to allow uncooked portion to run under,
covering skillet if necessary to help set the top. Place 1/4 of the salmon on
half of the omelet. Sprinkle with 1 tablespoon onion and chopped jalapenos Top
with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate.
Repeat with ingredients to make 3 more omelets
A hundredth of a second here, a hundredth of a second there- even if you put
them end to end, they still only add up to one, two, perhaps three seconds,
snatched from eternity.
- Robert Doisneau