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This Smoked Salmon Omelette Recipe is straight from the brunchy gods themselves.
Okay- I’m just going to say it. This dish pretty much encompasses everything I ALWAYS want to eat. Eggs, salmon, herbs, and oh just you wait for it…. herby goat cheese. No you have not died and gone to heaven, this is just the brunch meal you have been waiting for. Now, let’s get down to business with with what this Smoked Salmon Omelette is made of, shall we?
I wanted to lay out what exactly goes into this smoked salmon omelette. Which coincidentally makes a very good photo op. Given the time of year, fresh herbs are abundant and are the perfect flavor to whip up into your eggs, the salmon and goat cheese are a flavor bomb, and with the added acidity from the capers. Yea, you are gonna wanna get down to business.
Don’t let the word “omelette” intimidate you.
I think people sometimes can shy away from making omelettes just because many times, it can turn into a scramble. But ask yourself this, if the worst thing that is going to happen to you when you attempt this smoked salmon omelette is that you end up with a smoked salmon scramble. I would say you’re a-okay to give it a shot. It is helpful however to have a pan that will help you out, click the photo below for a great omelette pan option that is fairly inexpensive from Amazon:
But First, how do you make an omelette?
- Beat your eggs in a bowl with a fork or whisk- I like to make sure it is completely uniform.
- Melt your butter in a frying pan over medium heat (you want your pan pre-heated)
- When your butter is melted add in beaten eggs. While eggs are cooking stir and shake the pan until some of the egg starts to cook. Use a rubber spatula to flatten, and swirl pan to allow uncooked eggs to fill in any holes in your omelette.
- Once it looks almost cooked (you want it a little under cooked) add desired fillings
- Let it cook for the amount of time it takes to reach desired doneness (again, I like mine a little under cooked)
- Either fold or roll your omelette with a rubber spatula and transfer to plate.
Like this recipe?! You’ll LOVE these brunch faves:
And If you’re not into reading: Watch this video!
Okay Friends hop to it! And let me know how yours turns out!
Oh yes, this Smoked Salmon Omelette is what you need now. Packed with herbs, goat cheese, and salmon this is what sweet brunchy dreams are made of.
- 3-4 Eggs, beaten
- 1 tbsp Basil, chopped
- 1 tbsp Dill, chopped
- 2 Green Onion, chopped (reserve a little for topping)
- 1 oz Salmon Lox
- 1 oz Goat Cheese
- 1/2 cup Arugula
- 1 tbsp Capers
Add Chopped herbs and a pinch of salt into beaten eggs and beat to mix
Heat butter on medium heat in 8 in saute pan
Once it starts to foam pour egg mixture into pan
Stir with rubber spatula while moving pan until egg mixture starts to cook
Swirl your pan to allow uncooked egg mixture to fill in any spaces
Once it looks almost cooked (you want it a little under cooked) add arugula, goat cheese, salmon lox, and capers
Let it cook for the amount of time it takes to reach desired doneness (again, I like mine a little under cooked)
Either fold or roll your omelette with a rubber spatula and transfer to plate
Top with additional chopped green onions, arugula, and capers
- 466 Calories
- 1.3g Carbohydrates
- 554mg Cholesterol
- 34.3g Fat
- 37g Protein
- 16.3g Saturated fat
- 1.3g Sugar
See video in blog post on how to cook an omelette if you find the recipe instructions confusing