Smoked Salmon Omelet

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 2 servings
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3 tablespoons sour cream

1/2 teaspoon Dijon mustard

1/2 teaspoon dried dill

1/4 cup chives and onion light cream cheese, softened

2 tablespoons chopped smoked salmon

2 eggs, lightly beaten

1 tablespoon black lumpfish caviar

Minced chives, optional


  1. NOTE: This makes a great brunch dish with a tossed green salad.
  2. In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
  3. Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.