Recipe - Lox And Onion Omelet

3 tablespoon Unsalted butter
1 small Onion; minced
One fourth pound Thinly cut or sliced up lox; minced
10 Eggs; lightly beaten
Salt; to taste optional
Freshly ground pepper; to
taste
Chopped fresh parsley or
dill; for garnish

From: Linda Shapiro / Naples FL lss@coconet.com

Date: Tue, 9 Jul 1996 10:37:42 0400
Recipe By: International Deli Cookbook/ Judy Zeidler p.94 1994

In a large non stick skillet, heat butter over medium high heat and saute
onions til soft, about 4 minutes.

Add lox and saute til lightly browned. Pour in eggs and let them set
lightly around the edges. Season with salt and pepper to taste.

Then shake the skillet and stir til cooked through. Spoon onto heated
serving plates and garnish with parsley or dill.

JEWISHFOOD digest 242

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.