In a skillet melt butter over medium-high heat until bubbly. Tilt pan to
coat evenly. Pour in eggs; reduce heat. As the eggs cook, lift the edges of
the omelet to allow the uncooked portion to run underneath. Cook until surface
Sprinkle with salt and pepper.
Sprinkle smoked salmon, cream cheese and parsley over half the omelet.
Fold over remaining half to cover filling.
Reduce heat to low. Leave in pan until cheese is softened.