Recipe courtesy of Bobby Flay
Episode: Brunch in Bloom
Opened-Faced Omelet with Lemon-Dill Cream Cheese, Smoked Salmon and Grilled Asparagus
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Lemon-Dill Cream Cheese:
  • 8 ounces cream cheese, such as Philadelphia, at room temperature
  • 1/4 cup finely chopped fresh dill
  • Finely grated zest of 1 lemon
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper
Omelets:
  • 12 thin spears fresh asparagus, trimmed
  • 2 tablespoons canola oil, plus more to coat the pan
  • Kosher salt and freshly ground black pepper
  • 12 large eggs
  • 12 paper-thin slices nova smoked salmon
  • Fresh dill fronds, for garnish

Directions

For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.

For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.

Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

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