Folded Omelet for One with Lox, Shallot & Yogurt
Yields 1 serving.


  • Kosher salt and freshly ground pepper
  • 2 tablespoons plain Greek yogurt, at room temperature
  • 2 large eggs
  • 2 to 3 teaspoons extra-virgin olive oil (depending on how non-stick your skillet is)
  • 1 to 2 shallots, thinly sliced (about ½ cup)
  • ¼ cup minced smoked salmon (lox)
  • A few snipped fresh chives, for garnish


  1. SEASON THE YOGURT AND EGGS. In a small bowl, whisk a generous pinch each of salt and pepper into the yogurt. In a separate small bowl, do the same with the eggs, whisking well.
  2. COOK THE SHALLOT. In a small nonstick skillet, heat the oil over medium heat and, using a silicone pastry brush, brush it up the sides of the skillet. Add the shallot and a generous pinch each of salt and pepper. Cook, stirring, for 2 to 3 minutes, until it starts to sizzle, then reduce the heat to low and cook more slowly until it softens and turns translucent but not brown, 8 to 10 minutes longer.
  3. MAKE THE OMELET. Pour in the eggs and crank up the heat to medium-high. With your non-dominant hand, shake the skillet vigorously back and forth. With your dominant hand, circle the perimeter of the eggs with a silicone spatula. As the eggs set, tilt the skillet and lift the set eggs so the liquid eggs flow underneath. After about a minute, the bottom will be set. Flip the omelet (just go for it with a confident flick of the wrist, or use a larger spatula, or put a plate over the skillet and invert, then slide the omelet back in), and cook for 15 to 30 seconds longer. Remove from the heat.
  4. ADD THE LOX AND YOGURT. Scatter the minced lox evenly over the omelet. Spoon the yogurt on the lox.
  5. SERVE. Fold the omelet in half, slide onto a plate, sprinkle with the chives, and eat immediately.

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