Mama Leah's Jewish Western Omelet
Author: Kitchens
  • 4 Tablespoons butter
  • 1 large onion, diced
  • 1 medium green bell pepper, cored, seeded, and diced
  • 8 to 10 mushrooms, cleaned and sliced
  • 1 tomato, diced
  • 1/4 pound lox or Nova Scotia smoked salmon, coarsely chopped
  • 10 large eggs, beaten
  1. In a large skillet, heat butter and saute onion until golden brown. Add bell pepper and mushrooms. Saute for a few minutes longer, until vegetables wilt and soften.
  2. Add the tomato, smoked salmon, and eggs. Cook, stirring, until eggs are scrambled and cooked to your taste.
  3. If you prefer, cook without stirring until eggs are set, turn with a spatula, and cook pancake style.
ADVICE FROM MAMA: This is a wonderful breakfast or brunch meal, and it goes great with bagels and cream cheese or butter.

If you plan on having a larger group of people over for brunch, you can double this recipe and prepare as follows:

Preheat oven to 350 degrees F. Separate eggs and mix omelet ingredients with yolks. Beat egg whites until stiff and fold into mixture.

Pour into a greased baking pan (approximately 9 x 12 inches). Bake for 20 to 25 minutes until eggs have set and look fluffy and golden on top.

Cut into rectangular pieces in pan and serve with a spatula.

Good at room temp, too.
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