Omelet with grilled salmon, pepper jack and chives

I try to cook a good breakfast at least once each weekend. I know you didn't think a lot of my bacon sandwich last week, but someday in a weak moment you'll try it, and then you'll thank me, silently. I'll know...

I love omelets. Fast, easy, and endlessly versatile. Here's one I made from some leftover salmon, flavored with Survival Spice™. If you haven't tried Survival Spice on salmon yet, you can see the great color it adds here. I chopped some chives from the garden, cut up some pepper jack cheese, and it was done. Easy.

You might think this took a lot of eggs to make, but it's only a 2 egg omelet with some milk added. The trick to getting nice volume to an omelet is a hot pan. Eggs are leaveners, activated with heat, so you need to be a little aggressive with the fire. It's important to also have all your fillings cooked beforehand, so they don't cool the eggs and you're not waiting for your filling to cook while your eggs burn. Saute everything in your pan first, then remove to a plate, wipe the pan out then assemble your omelet.

This is a great combination of flavors. The salmon already had great flavor and pairs really well with eggs, the pepper jack added a bit more heat and creaminess, and the chives contributed flavor, texture, and the familiar onion quality you typically enjoy with lox.