Smoked salmon omelette with cream cheese and chives
9 min · 40 g protein · 382 cals / serving
A soft, folded omelette with a ribbon of cream cheese, silky smoked salmon and plenty of chives, the hotel-brunch classic made at home in ten minutes. Two whole eggs and four whites keep it big and tender, and a handful of spinach wilts into the fold.
Ingredients
- 2 large eggs
- 1/2 cup + 1 tbsp liquid egg white, or the whites of 4 eggs
- 1/4 tsp black pepper
- 1 pinch salt, the salmon is salty
- 1 scant tsp butter
- 2 handfuls baby spinach
- 1 heaped tbsp light cream cheese, softened
- 2 oz smoked salmon, torn into strips
- 1 tbsp fresh chives, snipped
Steps
- Beat the eggs, whites, pepper and the pinch of salt with a fork until no streaks of white remain.
- Melt the butter in a 8–9 inch nonstick pan over medium heat. Wilt the spinach in it for 30 seconds, spread it out, then pour in the eggs. Stir gently with a spatula for the first 20 seconds, then let it set, lifting the edges so the raw egg runs underneath, about 2–3 minutes.
- When the top is still a little glossy, dot the cream cheese over one half, lay the salmon on it and scatter most of the chives. Cover the pan for 1 minute so the cheese warms, then fold the omelette over and slide it onto a plate. Finish with the rest of the chives.
Good to know
All whole eggs?
Use 3 whole eggs and just one white for a richer, more golden omelette. It is a little smaller and denser, at about 56 instead of 67.
Hot-smoked or cold-smoked salmon?
Either. Cold-smoked (lox-style) stays silky and just warms through; hot-smoked flakes into the fold like cooked salmon. Capers or a little dill are good with both.
Per
- Calories
- 109
- Protein
- (44%)
- 12 g
- Fat
- (51%)
- 6 g
- Carbohydrates
- (5%)
- 2 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 371 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 382 kcal goes into the pot and 381 g of ingredients comes out as about 350 g of food: 109 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.