Serves: 2
Total Calories: 448

1/4 cup sour cream
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
2 tablespoons butter, divided
1/4 pound smoked salmon, chopped and divided
6 eggs, beaten and divided

Mix together sour cream and herbs in a small bowl; set aside. Heat one tablespoon butter in a skillet over low heat. Add half the salmon; cook and stir for one minute. Add half the eggs to skillet and cook, lifting edges to allow uncooked egg to flow underneath. When almost set, spoon half the sour cream mixture over half the omelet. Fold other half over and slide onto plate. Keep warm while making second omelet with remaining ingredients.

Tip: Cheese toast is delicious alongside savory breakfast dishes…and a snap to make on a countertop grill. Spread softened butter over slices of Italian or sourdough bread, grill until golden, then sprinkle with Parmesan cheese.

Nutritional Facts:

Serves: 2
Total Calories: 448
Calories from Fat: 292

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets