Best Open Faced Smoked Salmon Omelet Recipes
ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES
These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!
Provided by Hugatunity
Categories Seafood Fish Salmon Smoked
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
- Combine butter, scallion, parsley, and garlic in a small bowl.
- Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g
OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS
Steps:
- For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
- For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
- Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.
OPEN-FACED OMELET
This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
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