This easy smoked salmon omelette is made with hot smoked salmon and green onions, and is topped with a garlic yogurt sauce.
A protein-packed breakfast is a great way to start the day.
Eggs are, of course, the obvious protein to start with, but it's easy to amp things up (without increasing the prep time!) by adding some smoked salmon to the mix.
Where Can I Find Smoked Salmon?
Hot smoked salmon is not the same as lox, though they're often sold near each other in the grocery aisle. It has the plumpness of cooked salmon, instead of being thin and silky like lox.
It's generally sold in a vacuum-sealed package in the seafood section, but I've also had a great experience ordering online from Fishwife. Their smoked salmon is a high-end variety and can be bought either plain or spicy (both are great).
Smoked salmon is also delicious in a poke bowl or in pasta alfredo.
Can I Swap In Lox?
In this recipe I would NOT swap lox because the hot eggs will end up cooking it.
If you do prefer to use lox, just omit the smoked salmon and serve the lox as a topping at the very end.
Want more omelette ideas? Another seafood-based one is this crab omelette. Some of my favorite vegetarian ones are a masala omelette, or one with mushrooms.
How to Make a Smoked Salmon Omelette
I used an 8" Lodge carbon steel pan for this recipe. An omelette pan could make it a bit easier to fold or roll without tearing.
Start by whisking together the eggs, herbs, and salt.
In a separate bowl, mix up the yogurt, garlic, salt, and lemon juice.
To cook the eggs, pre-heat the pan to medium and melt some butter. As soon as it's melted (and before it starts to brown!) pour the egg mixture in and swirl it around to get even coverage on the bottom of the pan.
Top the eggs with diced green onion and the smoked salmon.
Now give the omelet a little hands-off time. No prodding or checking for two or three minutes!
Look for the edge of the eggs to start pulling away from the pan a little, and then grab your spatula.
Carefully roll or fold the omelet together. Tears or breaks are common; you can always disguise them later with the garlic yogurt sauce.
Remove the pan from heat; the eggs will continue cooking on their own and you don't want them to be overdone.
The omelet will be large and could possibly feed two people. Serve it with the garlic yogurt sauce on the side, and maybe some extra green onions or avocado slices!
Add a honey cinnamon latte for a little sweet touch, and enjoy your breakfast!
Smoked Salmon Omelette
Equipment
Ingredients
Crab Omelette:
- 3 eggs
- 1 teaspoon dried herb mixture (such as Italian seasoning or Herbes de Provence)
- ⅛ teaspoon sea salt
- 1 tablespoon butter
- 1 tablespoon diced green onion (tops only) or chives, plus more if desired
- 3 ounces hot-smoked salmon
- ½ avocado, thinly sliced (optional)
Garlic Yogurt Sauce:
- ½ cup plain yogurt
- 1 garlic clove, finely diced
- ⅛ teaspoon sea salt
- juice from ½ a lemon
Instructions
- Whisk eggs together with herbs and salt. Set aside.Stir together all garlic yogurt sauce ingredients and set aside.Preheat an omelette pan to just under medium heat. Add butter, and let it melt. (Do not let the butter brown.)Pour eggs into pan, swirl eggs around pan to spread out the mixture.
- Sprinkle the green onion evenly across the eggs. Add the salmon to the mixture.DON'T TOUCH your omelette for about 2-3 minutes.
- Once the edges of the eggs start pulling away from the pan and appear crisp, use a plastic spatula to fold (or roll) the omelette together.Remove from heat immediately, even though the inside will still appear runny, because the inside will continue cooking from the heat of the surrounding egg.
- Serve omelette immediately along with the garlic yogurt sauce. Serve extra green onion and sliced avocado if desired.
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