Coral Reef Omelet Recipe

Prep eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds). This aerates the eggs for a tender omelet.

Heat pan

Place a 8–10 inch nonstick or well-seasoned skillet over medium-low heat. Add the butter and olive oil. Allow butter to melt and foam but not brown (about 30–45 seconds). Swirl to coat the pan evenly.

Cook omelet base

Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Repeat for about 60–90 seconds until most of the egg is set but the top is still slightly glossy — the surface should be just set but not dry.

Sauté onions

While the eggs are cooking (or in a separate small skillet over medium heat), thinly slice the half yellow onion. Add a small knob of butter or 1/2 teaspoon oil to the skillet and cook the onion slices until they are translucent and just beginning to caramelize, about 6–8 minutes. Season with a pinch of salt and remove from heat. Pat them dry if they release excess moisture.

Assemble filling

Spread the softened cream cheese in an even line down one half of the nearly set omelet (use about 2 tablespoons). Scatter the sautéed onions evenly over the cream cheese. Tear or fold the Nova lox into bite-sized pieces and distribute them over the onions (about 3 oz total). Sprinkle the capers, chopped dill, and sliced chives over the salmon. Add remaining 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper around the filling area to taste, keeping in mind the lox and capers are salty.

Finish omelet

Using the spatula, gently fold the empty half of the omelet over the filled half to create a semicircle. Let the omelet cook for another 30–45 seconds to warm the filling through (keep heat low so the eggs do not overcook). Slide the omelet onto a warm plate seam-side down.

If serving with a bagel: while omelet cooks, split the bagel and toast until golden. Spread butter on the hot toasted halves. Place the omelet alongside the bagel. If serving with home fries: reheat or finish cooking home fries until crisp and serve on the side.

Garnish the omelet with an extra sprinkle of chopped dill and chives, a few extra capers if desired, and a lemon wedge on the side for squeezing a light touch of citrus over the salmon. Serve immediately so the omelet stays tender.