Smoked salmon omelette

Salmon Omelette



3 eggs, lightly beaten,
3 slices of smoked salmon,
1 pinch spring mix lettuce,
1 tablespoon diced roasted red peppers,
1 teaspoon sliced scallions,
1 tablespoon cream cheese,
salt and pepper to taste,
1 tablespoon vegetable oil.


1. Chop coarsely the lettuce and mix it with the eggs, roasted red peppers, diced smoked salmon and scallions in a mixing bowl.

2. Season the mixture with salt and black pepper to taste.

3. Pour the oil in a non-stick pan and pour the omelette mixture in the pan when the oil is hot enough, but not smoking.

4. When the bottom of the omelette is set, start pushing the sides of the omelette with a wooden spoon, so the eggs from the still liquid center can run to the sides of the pan.

5. When there is no more liquid egg on the top of the omelette, flip it and put the cream cheese on one side.

6. Cook for about 1 minute more and fold the other half over the cream cheese.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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