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Smoked Salmon Omelet

Related Ingredients

Tasting Notes

Rich smoked salmon makes a classic pairing with light, airy eggs.

The flavor from the cure of the salmon seasons the omelet, and the cream that we add to the eggs makes the omelet base richer and smoother. Transform a simple breakfast dish into a sensual experience by serving this perfect omelet with mascarpone caviar sauce, savoring the delicate little eggs as they burst in your mouth like tiny bubbles of ocean water.

Tips & Techniques

  1. Tools of the trade. For foolproof omelets, always use a non-stick pan. A well-seasoned pan can also work, but non-stick is your best bet.
  2. Butter it up. Use more butter than you think you need, and swirl it around the pan to make sure the whole surface is coated – not just the bottom, but the sides of the pan, too. Any excess butter will be absorbed into the omelet, enhancing its flavor.
  3. Signs of success. The omelet doesn’t take long to cook. Start it on the stovetop and as soon as it begins to curdle and set, place it in the oven. When you see the sides of the omelet begin to rise, remove the pan from the oven and shake it vigorously to avoid sticking and coloring.


This tool is one we find especially helpful when making this dish.

  1. Non-stick pan. These helpful pans are coated with a substance, such as Teflon, to prevent hot food from sticking to their surfaces while they’re in use. It’s best to use a plastic spatula with these pans to avoid scratching the non-stick surface.

The list below includes all the equipment you’ll want to make this dish.

  • Whisk or fork
  • Spatula
  • Cutting board and knife
  • Stainless steel bowl
  • 8-10 inch non-stick pan


For each omelet, you will need:

  • 2 whole large eggs
  • 2 tablespoons heavy cream
  • 1 1/2 ounces smoked salmon
  • 2 tablespoon chives, sliced finely
  • Salt and pepper
  • 1 tablespoon butter

Yield: 2 omelets

Total Time: 30 Minutes

Active Time: 30 Minutes

  1. Preheat an oven to broil.
  2. Place eggs in a medium bowl and whisk vigorously until the egg whites and yolks are combined. Add cream and whisk until completely incorporated into egg mixture.
  3. Heat an 8-inch diameter non-stick sauté pan over medium heat, add the butter and heat it until it begins to foam.
  4. Pour the egg mixture in the pan and move the pan around to coat the bottom well. Once the eggs begin to set slightly, pull your eggs into the center of the pan by dragging the spatula from the sides of the pan towards the center. Repeat this method of pulling the eggs to the center of the pan so that as the eggs coagulate, you’re creating more surface space for the eggs to evenly cook.
  5. As soon as the omelet begins to set, place it in the oven and cook for 1-2 minutes, or until the eggs are no longer runny (do not overcook or color.) It is important to watch the eggs the entire time they are under the broiler to keep them from over-cooking.
  6. Add 2/3 of the salmon strips to the left side of the omelet. With the salmon side closest to the plate, let the lip of the pan touch the plate and gently slide the omelet half-way onto the plate. Once half the omelet is on the plate, slowly turn your pan over so that the top (non-filling side) of the omelet evenly folds over the omelet.
  7. Plate the omelet and garnish with the rest of the smoked salmon and chives.
  8. Repeat the above steps to make second omelet.

Here is a great way to turn this dish into a meal

Frittata & seasoned potatoes with fresh herbs

This omelet base can be also used as a base for a frittata, which can be served alongside a soup or salad for a light meal. Multiply the recipe by the amount of people you want to serve, and add sautéed onions and sliced boiled potatoes to the mix. Frittatas can be enjoyed warm or cold. Slice into pie-sized pieces and serve.