Smoked Salmon and Caramelized Onion Omelette

In a medium bowl, beat the eggs with the salt and pepper just until blended. In a 9-inch skillet over medium heat, heat the oil and saute the onion, stirring frequently, until soft and caramelized, 10 to 12 minutes. Turn out of the pan. In the same skillet, melt the butter over medium heat. Pour the eggs into the pan and cook, lifting from the edge to let the runny portion flow underneath; when almost set, scatter the onion and salmon over.

Roll over one-third of the omelette and tilt it onto a warm plate, making another fold. Spoon the sour cream over the top and sprinkle with the chives. Serve immediately, with warm bagels.