Servings: 1 large omelet
1 cup flaked leftover salmon
3-4 scallions diced (depends on size)
3 tblsp whipped cream cheese
15 capers (optional)
2 tblsp olive oil
Coarse ground pepper to taste
Add olive oil and heat large non-stick skillet or omelet pan on high.
Sauté the scallions until aromatic and brightly colored and turn down to medium high heat.
While scallions are sautéing, whisk together the eggs and pepper until frothy. Slowly pour eggs over scallions to cover completely. Turn down to low heat. Distribute salmon evenly on one side of the egg mixture. Distribute cream cheese evenly over salmon. Sprinkle capers over mixture. With a spatula, lift the clean side of the egg mixture and fold over the filling. Turn the heat off and cover. Let steam for about 3-5 minutes. Serve hot.