Omelette with Salmon
There are some mornings when you just need something a little extra special, you know? But without all the fuss. That’s where this u003cstrongu003eomelette with salmonu003c/strongu003e comes in. It feels fancy, tastes incredible, and honestly... it’s ridiculously easy to whip up. It's my go-to for a lazy weekend brunch or even a quick, protein-packed dinner. Ready to give it a try?
Ingredients
- Eggs: 2 or 3 large ones, depending on how hungry you are.
- Salmon: About 2 ounces (50-60g) of smoked salmon, or you can use leftover cooked salmon, flaked.
- Cream Cheese: 1 tablespoon. Trust me on this one! It makes it so creamy. You can also use goat cheese or a sprinkle of feta.
- Fresh Herbs: 1 tablespoon of finely chopped chives or dill. They really make the flavors pop!
- Butter or Oil: 1 teaspoon for the pan.
- Milk or Water (optional): A splash, about 1 tablespoon, to make the eggs a bit fluffier.
- Salt and Pepper: Just a pinch of each. Go easy on the salt, since the salmon is already salty.
Instructions
- Prep your fillings: Chop your herbs and tear the smoked salmon into smaller, bite-sized pieces. It makes it easier to fold into the omelette later.
- Whisk the eggs: In a small bowl, crack your eggs. Add the splash of milk or water (if you're using it), salt, and pepper. Whisk them together with a fork until they're just combined. You don't want to overdo it! Just until the yolks and whites are blended and a little frothy.
- Heat the pan: Place a non-stick skillet over medium-low heat. This is key! If the heat is too high, your eggs will get tough. Add your butter or oil and let it melt and coat the bottom of the pan.
- Cook the omelette: Pour the egg mixture into the warm pan. Let it sit for about 20-30 seconds until the edges start to set. Then, using a spatula, gently push the cooked edges toward the center and tilt the pan so the runny egg fills in the gaps. Keep doing this until most of the egg is set but the top is still a little moist.
- Add the goodies: Sprinkle the salmon, dollops of cream cheese, and fresh herbs over one half of the omelette.
- Fold and serve: Carefully fold the other half of the omelette over the fillings. Let it cook for another 30 seconds or so, just until the cheese starts to get a little melty. Then, slide it right onto your plate! I love to sprinkle a few extra chives on top before digging in.