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In an 8-inch non-stick skillet, heat the butter over moderately high heat until the foam subsides and in it cook the eggs with salt and pepper to taste, undisturbed, for 5 seconds. Reduce the heat to moderate and cook the eggs, shaking the skillet and lifting the cooked portion to let the uncooked egg flow underneath it, until the omelet is just set but still soft and moist. Spread the omelet with the sour cream, and sprinkle it with the smoked salmon and scallion. Fold the omelet over and slide it onto a plate. Halve the omelet and put each half on a heated plate. Recipe by: Gourmets In Short Order Posted to MC-Recipe Digest by KSBAUM
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