An omelet with salmon and chives is a delicious (lunch) dish you can make quickly. The soft structure of the omelette combines perfectly with the salty taste of the salmon. The chives make it spicy and fresh. A delicious dish for brunch, lunch, or a light evening meal with a salad.
Omelette with Smoked Salmon
As a Dutch girl, I usually eat a sandwich or a sandwich for lunch. And cheese is an absolute favorite here (it couldn't be otherwise;-)). But sometimes, once a week, I make something different for lunch. Japanese Ramen Noodle soup, pancakes (yes, we eat them for lunch), grilled cheese sandwich with goat cheese, or a delicious quiche such as katmer pie. Or something like this omelette with salmon and chives.
The taste of the salmon is present, but not overpowering. Chives provide a little spice, and the creamy structure of the eggs completes the whole. This omelet is not only tasty, but also easy to prepare. Add a piece of bread, and you have a great lunch on the table!
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📖 Recipe
RECIPE CARD
Ingredients
- 2 eggs, size L
- 2 tablespoons cream
- salt and pepper, to taste
- 1 tablespoon butter
- 3 tablespoons smoked salmon, sliced fine
- 1 teaspoon chives, chopped
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Instructions
- Beat the eggs with the cream and add salt and pepper to taste.2 eggs, 2 tablespoons cream, salt and pepper
- Melt the butter in a skillet over medium heat.1 tablespoon butter
- Pour the egg into the pan and stir a few times with a spatula. When the base starts to set, turn the pan once to cover the entire base.
- After 20 seconds, hold the egg up with a spatula and let the not-yet-solidified egg run underneath.
- When it is still just moist, sprinkle the salmon chips and chives on one-half of the omelette3 tablespoons smoked salmon, 1 teaspoon chives
- Put the lid on the pan for 30 seconds.
- Now fold the part without topping over the salmon and let the omelette slide onto a plate.
Notes
- Fry an omelet on medium heat.
- Do not let the omelet bake for too long; it should still be a little moist on the inside.
- The cream makes the omelette airy and silky. You can also use milk or a vegetable instead of cream.
- Spinach and Feta: Fry a handful of spinach with adhering water in oil for about 2 minutes. Mix the spinach with the feta and fill the omelet with it.
- Mushrooms and parsley: Sprinkle the mushrooms with salt and pepper and fry in butter until golden brown and done. Fill the omelette with the mushrooms and finely chopped parsley.
Nutrition
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