Smoked Salmon Omelet with Cheese and Asparagus

Smoked Salmon Omelet with Cheese and Asparagus

Serve: 6

  • 1/2 pound sliced smoked salmon

  • 1 pound asparagus (remove the tough ends and cut into 1/4-inch-thick slices)

  • 6 ounces of Explorateur cheese or Saint Andre cheese (cut into 1/2 inch cubes)

  • 14 large eggs

  • 1 tablespoon olive oil

  • 1/4 cup water

  • 6 tablespoons unsalted butter

  • Freshly ground pepper and Kosher salt


  1. Add the olive oil and 2 tablespons of butter into a large saute pan. Heat it over medium heat.

  2. Add the asparagus into the pan when the butter foams.

  3. Season lightly with salt and pepper, and continue cooking for around 8 to 10 minutes, tossing occasionally, until the asparagus is tender. Remove the pan from the heat and set aside.

  4. Preheat the oven to 225 degrees F.

  5. Whisk together the eggs and water in a large bowl until frothy.

  6. Season well with salt and pepper.

  7. Heat another 2 tablespoons of butter in another large, nonstick saute pan over low heat.

  8. When the butter is barely melted, add half of the beaten eggs to the pan. Cook gently, using a heatproof spatula to draw the sides of the egg into the center of the pan to cook evenly.

  9. Once the bottom of the eggs is just set but not colored, about 5 minutes, add half of the cheese, half of the smoked salmon, and half of the asparagus to the center.

  10. Carefully fold in half and place on a baking sheet in the warm oven.

  11. Make a second omelet in the same way, using the remaining butter, salmon, cheese and asparagus.

  12. Cut each omelet into thirds, and place a wedge on each of 6 warmed plates.

Tips: Cook the egg in a patient and gentle manner as the best omelets should be "blond" which is not cooked for too long or too high temperature.

More about Smoked Salmon Recipes

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