Preparation:
Whisk eggs and salt and pepper in large bowl to blend. Mix 2 teaspoons butter in 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup egg mixture into skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet to help set top. Place1/4 of salmon on half of omelet. Sprinkle with 1 tablespoon of onion and 1 teaaspoon of capers. Top with 2 tablespoons of cream cheese. Fold omelet in half and slide out onto plate. Repeat with remaining butter, egg mixture, salmon, onion, capers, and cream cheese to make 3 more omelets.
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