Smoked Salmon Omelet
Smoked Salmon Omelet made with eggs, lox, fresh dill, and capers. This simple, protein-rich recipe is perfect for breakfast or brunch and comes together in minutes.
Ingredients
- 3 slices smoked salmon lox, thinly sliced, about 2 ounces
- 3 large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons thinly sliced scallions chives, or diced red onion
- salt and black pepper
- 1 teaspoon fresh dill
- 1 tablespoon sour cream
- 1 tablespoon capers, drained
Instructions
- Line up all your ingredients before the eggs hit the pan. Omelets cook in a minute and must go on the table hot.
- Crack the eggs into a medium bowl. Add a pinch of salt and pepper and beat until the whites are fully broken down.
- Heat a 10-inch nonstick skillet over medium-high heat. Add the butter and swirl to coat the pan.
- Pour in the eggs and let them sit for a few seconds until the edges begin to set.
- Use a rubber spatula to gently push the cooked edges toward the center. Tilt the pan so the uncooked egg flows underneath.
- Add the smoked salmon to one half of the omelet. Sprinkle with onions and fresh herbs.
- Fold the omelet in half and cook for another 30 to 60 seconds, just until warmed through.
- Slide onto a plate, add a dollop of sour cream, a little dill, chives, and capers to the top, and serve hot.
Nutrition
Calories: 387kcalCarbohydrates: 2.4gProtein: 28.2gTotal Fat: 28.9gSaturated Fat: 13.1gCholesterol: 542mgSodium: 665.1mgPotassium: 339.4mgFiber: 0.3gSugar: 1.2gNet Carbohydrates: 2.1g
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