Smoked Salmon Omelette

Omelette with smoked salmon and chives on a pink plate, A square picture

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.

Prep Time 5

Cook Time 5

Total Time 10

Course Breakfast, Lunch

Cuisine European Cuisine, French

Servings person

Calories 367 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

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 omelette
3 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

1. Omelette tip:

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.

2. Variations

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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