Salmon and dill are a classic combination, so why wouldn’t you put them in an omelette? This is the kind of breakfast that is super easy to prepare but is a little more extravagant than your average day-starter.
Keep this one in the back pocket for a special occasion.
This is the perfect use for the salmon trimmings you have leftover from that not-quite-perfectly shaped filet you had last night.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- 1 Egg, beaten
- Butter
- 2 oz Salmon
- 1 oz Cream Cheese (remove from fridge at least an hour before use to let it soften)
- 2 large sprigs Fresh Dill, finely chopped
- 1 cup Fresh Spinach, roughly chopped
- 1/4 Shallot, sliced thin
- Salt & Pepper
- Cook salmon in a bit of butter and break into small chunks. Keep warm.
- Mix cream cheese, dill and season with salt and pepper. Set aside.
- Cook spinach in pan with more butter until it’s wilted down. Mix into cream cheese.
- Clean pan, add remaining butter, and cook omelette in preferred style, filling with cream cheese mixture and salmon.
- Fold or roll and top with few dill fronds to pretend to be fancy.