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salmon omelette on a plate
5 from 6 votes

Salmon Omelette

Blog: www.nextinlime.com

Author: Nelo
Servings: 1

Ingredients

  • 3 large eggs
  • ⅛ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons water
  • 2 teaspoons (10 g) butter - (Note A)

For salmon filling

  • 2 tablespoons (29 g) cream cheese - cut into small pieces (Note B)
  • ½ teaspoon sriracha
  • 1 tablespoon green onion - thinly sliced, plus some extra for garnishing
  • 1 tablespoon fresh dill - minced, plus some extra for garnishing
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon olive oil
  • 2 tablespoons red bell pepper - finely chopped (Note C)
  • ¼ cup canned salmon - boneless, skinless. Drained and flaked before measuring

Instructions

  • Whisk together the eggs, salt, ground black pepper, water in a bowl. Set aside.
  • In another bowl, mix cream cheese, sriracha, green onion, dill, garlic powder, onion powder. Set this mixture aside too.
  • Heat the olive oil in a non-stick frying pan over medium heat. Briefly cook bell pepper in it until slightly softened. Then add the canned salmon, cook just long enough to warm it up.
  • Transfer this warm salmon and bell pepper into the bowl containing cream cheese mixture. Mix with spoon.
  • Wipe the pan clean with paper towel, melt butter in it over low heat. Once melted, quickly add whisked eggs (whisk again right before adding). Then gently swirl the pan around so they spread out evenly.
  • Cover the pan with a lid (see Note D). I prefer see-through lids so I can keep an eye. Oh and do not turn up the heat, keep it low. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
  • Next put the salmon mixture on one half of this omelette. Gently fold the other half over the filling. Cover the pan again, let it cook 1 more minute.
  • Then carefully slide salmon omelette onto a plate, garnish with some sliced green onion, chopped dill and enjoy!

Notes

Note A: Butter – if using salted butter reduce the quantity of added salt.
Note B: Cream cheese – needs to be softened and cut into small pieces so it blends easily. Use full-fat for richer flavor, but low fat options will work too.
Note C: Bell pepper – aka capsicum. I prefer red ones for a pop of color but any variety will work.
Note D: Pan lid – if your pan, like mine, didn't come with a lid, try lids from other pans/pots you have. Chances are you'll find a perfect fit among them.
Note E: Helpful content – click on the links below for related useful content in the main body of the post.
Note F: Related – try this jalapeno omelette next.