Smoked Salmon Omelet
Image: Smoked Salmon Omelet on a plate garnished with grapefruit slices
Description: This creamy, herby omelet features smoked salmon, garlic and herb spread, mozzarella cheese, and fried potatoes to kick it up a notch. If you love smoked salmon, cheese, and eggs, you'll enjoy this omelet.
Serves 1
Ingredients:
3 eggs
1 tsp old bay seasoning
½ tsp garlic powder
1 tsp dried parsley
½ tsp black pepper
2 oz smoked salmon
½ cup diced potatoes, fried
2 tbsp Garlic & Chive Cream Cheese spread
1 tsp fresh chives, reserve a pinch for topping
2 tbsp Mozzarella cheese, shredded
2 tsp avocado oil (or other neutral high heat oil), divided
1 tsp butter
Directions:
Heat up 1 tsp of the avocado oil in a medium size skillet over medium heat. Once hot, pan fry the diced potatoes on medium heat for 3-4 minutes until browned on the bottom, then flip all potatoes over with a spatula and fry for another 3-4 minutes or until browned.
While the potatoes are cooking, scramble the eggs together with the seasonings and chives in a bowl and set aside.
When the potatoes have finished, remove from pan, cover, and set aside. In the same pan, heat up the other tsp of avocado oil and a tsp of butter over medium low heat. Once hot, pour in the scrambled egg mixture into the pan.
As the eggs begin to set, add all of the potatoes down on one half of the omelet, then add in the pieces of the garlic cheese spread all around the potatoes, then add a few pieces of the smoked salmon in the mixture, then the mozzarella cheese. Cover and let cook for 1-2 minutes, or until it sets a bit more.
Remove the lid, then using a large spatula, carefully work your way underneath and around the edges of the eggs to loosen them from the pan if needed. Flip the empty egg side of the omelette over onto the side of the omelete with the filling.
Add a bit more of the garlic spread on the top, then add a bit more smoked salmon. Allow to continue cooking for the last minute or so, until the omelette has set.
Remove to a plate. Sprinkle over some additional chives. Serve with grapefruit wedges (or preferred fruit)