Imagine starting your morning with a restaurant-quality dish that looks gourmet but takes just 15 minutes to prepare. This Salmon and Chive Omelet isn't just a meal—it's a culinary experience that transforms ordinary eggs into an extraordinary breakfast sensation. Packed with rich, smoky salmon, fresh chives, and creamy cream cheese, this omelet will elevate your breakfast game and impress even the most discerning food lovers.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 large eggs
- 1/2 cup smoked salmon
- 2 tablespoons chopped chives
- 1 tablespoon cream cheese
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 1/2 cup of smoked salmon, 2 tablespoons of chopped chives, 1 tablespoon of cream cheese, salt, pepper, and 1 tablespoon of butter. Ensure everything is measured and ready to go.
- In a medium mixing bowl, crack the 4 large eggs. Use a whisk or fork to beat the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.
- Add a pinch of salt and pepper to the beaten eggs according to your taste preferences. This will enhance the flavor of the omelet.
- Next, chop the smoked salmon into bite-sized pieces. You can also tear it into smaller pieces if you prefer a more rustic look in your omelet.
- In a non-stick skillet, heat 1 tablespoon of butter over medium heat. Allow the butter to melt completely and start to bubble, but be careful not to let it brown.
- Once the butter is melted, pour the beaten eggs into the skillet. Tilt the skillet gently to ensure the eggs cover the bottom evenly.
- As the eggs begin to set, use a spatula to gently push the cooked edges toward the center of the skillet, allowing the uncooked eggs to flow to the edges. This will help cook the omelet evenly.
- When the eggs are mostly set but still slightly runny on top, evenly distribute the chopped smoked salmon and the chopped chives over one half of the omelet.
- Dot the cream cheese in small spoonfuls over the salmon and chives. The cream cheese will melt slightly, adding a rich, creamy texture.
- Carefully fold the other half of the omelet over the filling using the spatula. Allow the omelet to cook for an additional minute or until the eggs are fully set and the filling is warmed through.
- Once cooked, gently slide the omelet onto a plate. You can garnish with additional chives or a sprinkle of black pepper if desired.
- Serve the salmon and chive omelet hot, and enjoy it as a delicious and nutritious breakfast or brunch option.
Tips
- Use fresh, high-quality eggs at room temperature for the fluffiest texture.
- Don't overmix your eggs—beat them just until combined to keep the omelet tender.
- Use a non-stick skillet and keep the heat at medium to prevent burning.
- For extra richness, use European-style butter with higher fat content.
- Chop salmon and chives uniformly for even distribution and beautiful presentation.
- Let the cream cheese sit at room temperature to make it easier to dot and melt.
- Practice the gentle egg-tilting technique to ensure even cooking.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 24g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 420mg
