Bagel-less Brunch Idea: Smoked Salmon-PHILADELPHIA Cream Cheese Omelet

John Donohue – Stay at Stove Dad


Springtime has arrived and nature is up to its old tricks. The days are getting longer. Asparagus is in season. The daffodils arrive, then the tulips. It’s great fun to throw off one’s jacket and run through the sunshine. Everything old seems new.

I like to learn from nature, so this month, I came up with a new take on an old favorite—the brunch bagel. I did away with the bagel, and made an omelet that’s primed for the season, full of my favorite fixings—smoked salmon, cream cheese, red onions, tomatoes, and capers. The result is a fresh, delicious, and creamy omelet, with the smooth tartness of the cream cheese setting of the richness of the smoked salmon and the sharpness of the red onions. The tomatoes add some sweetness and the capers give it a savory touch. Altogether, it’s a springtime delight.

Click here for the full recipe: Springtime Smoke Salmon Cream Cheese Omelet.

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