Each omelet contains:

2 Egg-land Eggs
1 oz. Smoked Lox (prefer wild)
1 tsp. of capers
1 oz. of extra sharp fine to medium grated cheddar (yellow or Vermont White)
2 tbsp. Kefir or light cream cheese
1 dallop of Kefir light or light sour cream
2 tsp. capers
1-2 medium/large sized fresh mushrooms sliced very thin
1 slice deli-thin sliced white onion
1/2 Roma tomato chopped
1/2 tsp water
Cracked Black Pepper (prefer Malabar)
Coarse Sea Salt (fresh grind coarse)
Cracked Red Pepper Flakes
1 omelet pan or small frying pan
(this is all preference here as follows:)
1 tbsp. regular olive oil or extra virgin or
1 tbsp. bacon fat (both are delish)

Directions:
1) Combine eggs, water, salt, pepper, red pepper flakes, whisk
2) Put oil or fat in heated skillet, let eggs cook over medium low heat, pushing sides to middle and spreading uncooked egg to edge
3) Proceed to layer in this order closest to the inside of the omelet, 1/3 of the way from the edge
Kefir or light whipped cream cheese
Cheddar Cheese
Onion
Salmon/Lox
Mushrooms
4) Roll or fold omelet (I prefer to roll it, like an enchilada, seam side down)
5) I always pop it in the microwave for 1-2 minute(s). You can instead put it in the oven, on an oven safe plate, for a couple of minutes until the cheese is melted.
6) Proceed to top with capers, chopped Roma tomatoes, and a dollop of Kefir light/light sour cream

I always serve with skillet potatoes and onions and bacon on the side.