Omelets are great because you can be so creative. You can use leftover vegetables from the night before or any meat you have on hand. You can make them with eggs or egg whites or how I do it – 1 egg and 2 liquid egg whites.
This is my version of lox and bagel without the bagel. I am not against a little cheese and we have enjoyed this both as an egg white or egg omelet. It has become a family favorite.
Position an oven rack 6-inches from the broiler, and preheat the broiler to high heat (unless you are a good egg flipper).
Using an oven proof skillet put over medium heat and coat with cooking spray
Whisk the egg or egg whites in a large bowl until season with salt and pepper.
In 2 batches – using a ladle pour 1/2 of the egg mixture in the pan –swirl around so there is an even layer of egg and let cook for about 3 minutes. Then put under the broiler for 30 seconds. (Unless you are confident of flipping the omelet)
When you take the omelet out of the oven, on one 1/2 of the omelet add a layer of salmon, then using 1 tablespoon of cream cheese add to the top then sprinkle some capers. Handling the skillet carefully bring over to the plate and slide out and covering the salmon mixture into an omelet shape. Add more capers and the red onion to the top of the omelet.
Next ... I have made 3 of these the past weekend. My favorite one was with Zucchini. Again, you can add any vegetable or meat to enjoy. It is also great reheated in the microwave.