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smoked salmon omelette from The Jewish Kitchen
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Smoked Salmon Omelette

Savory, slightly salty smoked salmon (say that three times!) is folded into an omelette for a perfect savory breakfast. Serve with toast and sliced tomatoes for a wonderful start to your day or for a fabulous Sunday brunch.
Course Breakfast, Brunch
Cuisine Jewish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 1 tsp. butter or non-stick cooking spray
  • 1-2 tbsp. chopped onion (as desired)
  • 2 eggs use large eggs or 3 large egg whites
  • 2 slices Nova or other smoked salmon
  • 2-3 slices very ripe tomatoes
  • 2 slices rye bread or other bread as you prefer
  • Kosher salt and pepper
  • 2 sprigs of dill (for garnish) if desired

Instructions

  1. In a large skillet skillet, melt the butter on medium heat or spray skillet with no-stick spray. Add onion and saute for 3-5 minutes until translucent, stir occasionally. While the onions are cooking, beat eggs in small bowl and add a pinch of Kosher salt and pepper.
  2. Add eggs to pan and let them sit for a few minutes. In the meantime, slice tomatoes and arrange them on a plate and put toast in the toaster.
  3. When eggs look like they have firmed up a little on the pan, use rubber spatula to go around the edges of the omelette to allow the uncooked part of the omelette to slide underneath the cooked part, so it can cook. Continue this process until the top of the omelette looks fully cooked. Add the sliced smoked salmon and flip omelette over halfway and continue to cook for 3-4 more minutes to warm the salmon in the eggs, and to finish cooking the omelette, while you make the toast.
  4. Make the toast and prepare as desired. Slide omelette onto serving plate and remove toast from toaster. Garnish omelette with dill (if desired).