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Serves 4

8 eggs
2 Tbs. water
1 tsp. fine sea salt
2 Tbs. unsalted butter
4 oz. lox, cut into strips
1/2 cup small tomatoes, cut into halves
4 Tbs. sour cream

Whisk together the eggs, water and salt until foamy. Melt the butter in a medium-sized skillet. Pour in the eggs, reduce the heat and cook the omelet until it is just barely set. Put the lox and tomatoes on top, and cook for a minute more.

Slide the omelet onto a large plate, folding it in half as you slide it. Place the sour cream on top. Serve warm.
(Rebecca Ets-Hokin)