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Smoked Salmon Omelette

I came up with this recipe after visiting Alyeska Resort in Alaska. We stayed on the Club Level, which allowed access to a breakfast buffet in the morning. Since it's Alaska, they always had smoked salmon out on the buffet. One morning, I got scrambled eggs and topped them with smoked salmon, capers, and red onion. My husband had to try it too; it looked so good!
When we got back home, I had the thought of turning it into an omelette, and I have to say this turned out incredible!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 Eggs
  • 2 tbsp Whole Milk or Heavy Cream
  • 1 tsp Avocado Oil or Butter
  • 1 Package Smoked Salmon
  • 2 tbsp Capers
  • 1/4 cup Red Onion, Diced
  • 1/4 cup Chive & Onion Cream Cheese
  • 2-3 tbsp Cool Water
  • 2 tbsp Chives, Chopped

Method
 

  1. Prep the Ingredients.
    Dice the red onion. (You can saute the onion lightly before you make your omelettes if you prefer cooked onions.)
    Whisk 2 eggs with 1 tbsp of heavy cream or whole milk. (This recipe is for two omelettes, so start with just two eggs for the first omelette. After the first omelette is complete, whisk the other two eggs with cream and repeat.)
    Whisk the cream cheese with water 1 tbsp at a time, until it is soft enough to be squeezed on top of the omelette. Put this mixture into a squeeze bottle or a plastic bag with the corner snipped off for piping.
  2. Cook the Omelette.
    Place a small non-stick sauté pan over medium-low to low heat. (Start lower than you think, you can always turn up the heat little by little if it's taking too long.)
    Coat the pan in butter or a spray of avocado oil.
    Add the whisked eggs for your first omelette.
    With a spatula, lightly move the top layer of egg around the pan to cook evenly, without touching the bottom of the pan. You can also add a lid to steam the top of the egg.
    Once the egg is about 95% cooked, add half of the onions, smoked salmon, and capers to one half of your omelette. Then, fold the omelette in half over the filling and gently slide onto the serving plate.
    Continue with cooking the second omelette the same way.
  3. Time to Serve!
    Place each omelette on a plate and top with a drizzle of the cream cheese and chives.