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Smoked Bluefish Omelet


  • 2 ounces smoked bluefish, flaked
  • 2 eggs
  • 1 ½ ounces cream cheese, thinly sliced
  • 1 scallion, chopped
  • 1 tablespoon butter

Heat a small skillet to medium heat. Add butter and melt. Pour in eggs and wait 30 seconds. Then add cream cheese, bluefish and scallion. Cook over very low flame. When eggs are almost done, fold omelet in half. Then flip and cook 30 seconds more.

Contributed by Joyce Taylor