Springtime has arrived, finally, and nature is up to its old tricks. The days are getting longer. Trees are starting to blossom. Asparagus is in season. The daffodils arrive, then the tulips. It’s great fun to throw off one’s jacket and run through the sunshine. Everything old seems new. 

I like to learn from nature, so when the fine folks at Kraft asked me to do a post this month, I came up with a new take on an old favorite—the brunch bagel.

I did away with the bagel, and made a omelet that’s ripe for the season, full of my favorite fixings—smoked salmon, cream cheese, red onions, tomatoes, and capers. The result is a fresh, delicious, and creamy omelet, with the smooth tartness of the cream cheese setting of the sharpness of the smoked salmon and the red onions. The tomatoes add a bit of sweetness and the capers a savory touch. All together, it’s a springtime delight. The recipe can be found here.