Red Sea Omelette Recipe
Lox & grilled onions
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Ingredients
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Omelette base
Filling
Garnish (optional)
Method
Prepare filling
Slice and caramelize onions
Peel the yellow onion and cut it in half from root to tip. Thinly slice into half-moons. Heat a 10-inch nonstick or stainless-steel skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, for 10–12 minutes until the onions are soft and edges are golden brown. Reduce heat if they begin to scorch. Remove from pan and set aside on a plate.
Prepare lox mixture
While the onions cook, place the softened cream cheese in a small bowl. Add the chopped fresh dill, capers (roughly chopped if desired), lemon zest, and lemon juice. Fold in the sliced lox (reserve a few prettier slices for garnish if desired). Mix gently so the lox stays slightly flaky; do not overwork. Taste and adjust salt only if necessary — lox and capers are salty already.
Cook omelette
Beat eggs
Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until combined and slightly frothy, about 20–30 seconds. This adds lightness to the omelette.
Heat pan and melt butter
Wipe the skillet used for the onions or use a clean nonstick pan. Place it over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. You want hot but not smoking butter so the eggs set gently.
Pour and set eggs
Pour the beaten eggs into the skillet. Let them sit undisturbed 15–20 seconds, then gently stir with a spatula to move the set edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue this motion until the eggs are mostly set but still slightly glossy on top, about 1–2 minutes total.
Add fillings
Reduce heat to low. Spoon the lox and cream cheese mixture onto one half of the omelette in an even layer. Distribute the caramelized onions over the lox mixture. If using reserved lox slices for garnish, place them on top of the filling now. Sprinkle the remaining chopped dill over the filling.
Fold and finish
Using a spatula, gently fold the empty half of the omelette over the filled half. Let it cook for another 30–45 seconds to warm the filling through but avoid overcooking — the inside should remain creamy. Slide the omelette onto a plate seam-side down.