Best Smoked Salmon Omelet Recipes

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.

SMOKED SALMON AND CREAM CHEESE OMELET

Steps:

• Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
• Pour half of the beaten eggs (about 1 cup) into pan.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
• Tilt skillet and slip pancake turner under omelet to loosen.
• Remove from heat.
• Fold omelet in half; let stand 2 minutes.
• Repeat with remaining ingredients.
• Cut each omelet crosswise in half to serve; sprinkle with chives.

DILL SMOKED SALMON OMELET

Steps:

• Whisk eggs and heavy cream together in a large bowl.
• Heat a large nonstick skillet over medium heat. Spread butter evenly over the surface of the pan; cook until foamy, 30 seconds to 1 minute. Add eggs; cook until beginning to set, about 4 minutes. Drop cream cheese pieces, salmon pieces, and scallions over the eggs. Continue cooking until eggs are set, about 2 minutes more. season with salt and pepper.
• Roll the omelet over onto itself; slide onto a plate. Top with dill, sour cream, and chives.

OPEN-FACED SMOKED SALMON OMELET

Steps:

• Preheat the broiler and arrange the oven rack in the highest position.
• Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy.
• Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.
• When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)
• Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds
• Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.

SMOKED SALMON OMELET

Steps:

• NOTE: This makes a great brunch dish with a tossed green salad.
• In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
• Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.

SMOKED SALMON OMELET WITH RED ONIONS AND CAPERS

Steps:

• Whisk eggs, salt and pepper in a large bowl to blend.
• Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat.
• Ladle 3/4 cup of the egg mixture into the skillet.
• Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top.
• Place 1/4 of the salmon on half of the omelet.
• Sprinkle with 1 tablespoon onion and 1 teaspoon capers.
• Top with 2 tablespoons cream cheese.
• Fold omelet in half and slid out onto plate.
• Repeat with ingredients to make 3 more omelets.

SMOKED SALMON OMELET AND APPLE POTATO PANCAKES

Steps:

• Beat 3 eggs and milk together, season with salt and pepper. In a hot saute pan melt butter and swirl around entire pan. Add eggs to pan and swirl around pan so eggs come up sides of pan. After a few minutes, when bottom of eggs start to turn light brown, flip eggs with spatula and then place pieces of smoked salmon scattered on top. Add a dollop of sour cream and spread around. Sprinkle with chives. When bottom of omelet turns brown, transfer to plate and cut into wedges. Serve with potato pancakes. Yield: 1 omelet;
• Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.;

SMOKED SALMON OMELET WITH HERBS

Steps:

• Whisk sour cream and mustard in small bowl to blend. Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
• Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet. Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

SWISS SMOKED SALMON OMELET

Steps:

• In small bowl, blend eggs, milk, pepper and salt.
• In 10-inch skillet, melt butter over medium heat.
• Pour egg mixture into skillet.
• Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
• Sprinkle salmon and cheese over one half of the omelet.
• With spatula, carefully fold other half over filling.
• Cook until cheese melts, 1-2 minutes.

SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)

Steps:

• In a med bowl, beat eggs w/salt & pepper till just blended.
• In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min).
• Turn out of the pan & set aside.
• In the same skillet, melt butter over med-heat.
• Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath.
• When almost set, scatter the onion & salmon over it.
• Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold.
• Divide omelet into 2 servings.
• Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).

SMOKED SALMON, ONION & DILL OMELET / OMELETTE

Steps:

• Crack eggs into a bowl. Add dill and season with salt and pepper.
• Use a fork to whisk until well combined.
• Melt butter in a small non-stick frying pan over medium heat.
• Cook onion in butter for 4 minutes or until soft,.
• Add the egg mixture and tilt the pan until it covers the base. As the omelet begins to set, lift the edge so the uncooked egg mixture can run underneath.Place 40g (2 slices) smoked salmon over half the omelet and cook for 2-3 minutes or until it is just set.
• Fold in half and slide onto a plate.
• Serve immediately with salad leaves.

SPANISH OMELET WITH SMOKED SALMON RECIPE - (4.6/5)

Steps:

• Heat the oil in a nonstick skillet and add the potato. Fry gently, stirring, for 10 minutes, or until browned on all sides and cooked through. Add the onion to the skillet and cook for 2 to 3 minutes, or until translucent and soft. Heat broiler to medium. Whisk the eggs in a bowl together with the dill and some salt and pepper. Tear the smoked salmon into pieces and add to the skillet. Add the mascarpone in dollops. Using a spatula, pull the mixture into the center of the skillet and level it off. Pour the eggs over the top and cook for 5 to 10 minutes, or until the omelet is just set. Put the skillet under the broiler for 1 to 2 minutes to lightly brown the top. Slide the omelet out of the skillet and cut into eight wedges. Arrange a handful of salad leaves on each plate and top with two wedges of the omelet.

SMOKED SALMON AND CREAM CHEESE OMELET (TYLER'S ULTIMATE)

Steps:

• Whisk eggs and heavy cream together in a large mixing bowl. Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color. Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelet.

SWISS SMOKED SALMON OMELET

Steps:

• 1. In small bowl, blend eggs, milk, pepper and salt.
• 2. In 10-inch skillet, melt butter over medium heat.
• 3. Pour egg mixture into skillet. Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
• 4. Sprinkle salmon and cheese over one half of the omelet.
• 5. With spatula, carefully fold other half over filling. Cook until cheese melts, 1-2 minutes.
• 6. Divide in half and serve.

SMOKED SALMON OMELET WITH HERBS

Steps:

• Whisk sour cream and mustard in small bowl to blend.
• Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
• Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges.
• Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath.
• Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet.
• Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

EGG WHITE OMELET WITH CUCUMBERS AND SMOKED SALMON

Steps:

• Position an oven rack 6-inches from the broiler, and preheat the broiler to high heat.
• Toss the cucumber, vinegar, and 1 tablespoon of the olive oil together. Season with salt and pepper and set aside.
• Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the dill. Add the remaining 1 tablespoon olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
• Place the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the cucumber salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining cucumber salad on top. Serve with the smoked salmon on the side.
• Copyright 2005 Television Food Network, G.P. All rights reserved.
• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 3 1/2 minutes
• Ease of preparation: easy

SMOKED SALMON OMELET RECIPE

Steps:

• 1. In a small bowl lightly beat eggs and a pinch of salt and pepper with a fork until mixed. 2. Heat butter in an 8 to 9 inch nonstick pan over medium-high heat. When butter stops foaming and just begins to color, pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the flat of a fork, stir in circular motion until slightly thickened. Use a wooden spoon or spatula to pull in cooked egg at side of pan towards center; tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on top. Cook a few more seconds to brown bottom. 3. Just before folding, sprinkle in dill, chives, or scallion greens, then place smoked salmon strips over center third of omelet. 4. To fold omelet, jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that far side just folds over onto itself or use fork or spatula to fold edge over. Grasp pan as far down the handle as possible with your palm facing up; rest far edge of pan on serving plate and gently roll omelet onto plate so that it gets its final fold. Use a fork or spatula to tuck in any edges. Serve immediately.

SPRINGTIME SMOKED SALMON-CREAM CHEESE OMELET

Steps:

• Mix the eggs together in a bowl.
• Heat medium-sized frying pan on medium heat.
• Melt the butter in the pan.
• Add the eggs, and using a spatula move and scrape the eggs off the bottom of the pan as they cook, the way one would ordinarily make an omelet.
• After about two minutes-when slightly more than half the eggs are set-layer in the remaining ingredients on one side, and close the omelet up.