In a medium bowl, whisk eggs until frothy. Season with salt and pepper. Whisk in scallions or parsley.

Roll lox into a roll and cut thin slices, creating long strips.

Heat butter in an eight-inch non-stick skillet over medium high heat. Tilt pan in all directions so that the butter covers the full surface of the pan. Whisk eggs again and add to skillet. Swirl the edges of pan to get the egg evenly covering the whole surface of the pan. As eggs begin to solidify, about 30 seconds, add lox strips and cook only until just set but still loose (eggs will continue to cook once removed from heat). You can add dabs of cream cheese at this point.

Using spatula, loosen omelet from skillet on all sides. Shake pan to ensure it is completely released. Tilt pan toward serving plate with spatula, fold a third of the omelet over the centre. Simultaneously slide and roll omelet onto the plate, so that it folds over on itself again and lands seam side down.

Serve immediately.