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This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.

Smoked Salmon Omelette
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There’s just something about smoked salmon anything for breakfast or brunch that feels luxurious. Here’s a fun idea that takes minutes to whip up but feels elegant: Smoked Salmon Omelette! The flavor is unreal: smoky, buttery salmon against tender eggs, a burst of salty feta and fresh herbaceous chives. It looks stunning but takes just minutes to make. Whip a few up for a lazy brunch with strawberry smoothies or coffee smoothies on the side! (How lovely does that sound?)

Ingredients for a smoked salmon omelette

This smoked salmon omelette requires just a few ingredients to make bold, bright flavors. It works as a simple breakfast, a restorative brunch or even a simple dinner with a green salad. Here’s what you’ll need:

  • Smoked salmon: We like cold-smoked salmon (with a soft texture), but hot-smoked salmon also works (which is flaky and more like cooked salmon). You can also use lox if its available to you.
  • Eggs
  • Feta cheese
  • Chives
  • Dried dill
  • Salt and pepper
  • Olive oil, for cooking
Smoked salmon omelette

Tips for making a smoked salmon omelette

This smoked salmon omelette uses the American omelette technique, versus the French technique like our Classic Omelette. The pieces of smoked salmon can be difficult to roll up into a delicate French omelette. So the American technique is easier here: cook the eggs harder and making a half-circle shape instead of a roll. Here are a few notes on the process:

  • Before you start, read the entire recipe. Go to the recipe below so you have a good idea of what you’re getting into.
  • Prep everything before cooking: the process goes fast! Have your salmon, feta and chives all prepped and ready to go before you turn on the heat.
  • In a small 8-inch skillet, cook the eggs 2 minutes until mostly set. The skillet size is important to get the correct-sized omelette.
  • Add the fillings, then fold in half and cook 1 minute. You can leave the filling partially uncovered like in the photos! It’s ok if the top breaks a little: it will stay together once it’s cooked.

Making them for a crowd

If you’re entertaining, it’s easiest to make these smoked salmon omelettes to order. Here are a few tips for making multiple omelettes at once:

  • Whisk up a big bowl of all the servings of eggs. When you go to cook them, add approximately 6 tablespoons of the eggs to the skillet for each omelette. That’s a scant ½ cup or a little over ⅓ cup.
  • Keep the cooked omelettes warm in a 200 degree oven while you make the other omelettes. Place them on a greased or parchment-lined baking sheet.
Smoked salmon omelette

Ways to make it a meal

This smoked salmon omelette is perfect for an easy special breakfast or brunch: it seems much fancier than it is! You can eat it as a simple healthy breakfast, or accessorize it with a few more fun brunch recipes for a special meal. Here are some ideas for accessorizing it:

More breakfast & brunch recipes

A smoked salmon omelette is an ideal way to start the day! Here are a few more fun easy breakfast and brunch recipes to try:

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Smoked Salmon Omelette

Smoked Salmon Omelette


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4.8 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1 serving 1x

Description

This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.


Ingredients

Scale
  • 2 eggs
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon dried dill
  • 2 grinds fresh ground black pepper
  • ½ teaspoon water
  • ½ tablespoon olive oil
  • 2 tablespoons feta cheese
  • ¼ cup smoked salmon, flaked (1 ounce)
  • 1 teaspoon chopped chives

Instructions

  1. In a small bowl, crack the eggs. Whisk vigorously together with the kosher salt, dill, pepper and water until frothy and all egg whites are incorporated.
  2. Heat the olive oil in a small 8-inch non-stick skillet over medium heat. When the olive oil is shimmering, add the eggs and cook for 2 minutes without stirring. Shake the pan a bit to continue evenly cooking the eggs as they start to set.
  3. When egg is almost set, push a side of the omelette towards the center to allow any uncooked egg to drain underneath and cook. Add the salmon, feta, and then chives on half of the circle of egg. Gently fold the other half over the top (you can leave some of the filling exposed as shown). Cook for 30 seconds to 1 minute until the egg is fully cooked. Use a spatula to carefully remove it to a plate and eat immediately. 
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French inspired
  • Diet: Gluten Free

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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5 Comments

  1. Elaine Janiga says:

    A lovely omelet! Made and cooked according to directions. Light, fluffy, creamy cheese, used leftover roasted salmon. Delicious!” Another winner, thanks! Would have attached a photo but….too late….gone!






  2. Helen Becker says:

    Hi there – I was looking for wavs to prepare Butternut Squash (Roast? Stuff?) when I discovered your wonderful site and was diverted by a few recipes that have nothing to do with Butternut – Smoked Salmon Omelette, for example!
    I will continue on my search to make the ultimate Butternut…
    Keep up the great work, and I will continue, hopefully, to experiment with some great recipes!
    Regards,
    Helen (New Zealand.).






    1. Alex Overhiser says:

      Thank you! Hope you enjoy some of them :)

  3. Brigadier says:

    Superb! I think the chives was enough; even 2 teaspoons would do. I won’t use the dried dill next time.






  4. Sonja Overhiser says:

    Let us know if you have any questions!