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15-Minute Smoked Salmon Omelet Recipe
Rich smoked salmon and tangy chive cream cheese melt together inside these fluffy, golden eggs. It's a classic bagel flavor profile transformed into a warm, satisfying breakfast. You'll love how the cream cheese softens into creamy pockets while the eggs finish cooking off the heat. Serve this elegant dish for a relaxed weekend brunch, or whip it up when you're craving something special to start your day.
Ingredients
- 4 teaspoons butter
- 8 eggs, beaten
- ½ cup chives-and-onion cream cheese spread (from 8-oz container)
- 1 cup flaked smoked salmon
Instructions
- 1Warm 2 teaspoons of butter in an 8-inch nonstick skillet over medium-high heat until it sizzles.
- 2Pour half of the beaten eggs (about 1 cup) into the hot pan.
- 3As the eggs begin to set around the edges, gently lift them with a spatula so the raw egg can run underneath. Don't stir the mixture, as you want a solid, unbroken base for the omelet.
- 4Cook for 3 to 4 minutes until the eggs are mostly firm but still slightly wet on top.
- 5Drop 1/4 cup of the cream cheese in small spoonfuls across the eggs, then scatter 1/2 cup of smoked salmon over the top. Slide a spatula underneath to loosen the edges, then remove the pan from the heat.
- 6Fold the omelet in half and let it rest in the pan for 2 minutes. The residual heat will finish cooking the eggs and melt the cheese perfectly. Transfer to a plate and cover to keep warm.
- 7Repeat the process with the remaining butter, eggs, cream cheese, and salmon to make a second omelet. Cut each omelet in half to serve.
Notes
- Garnish: Sprinkle fresh chopped chives over the finished omelets for a bright, oniony bite.
- Prep: Beat the eggs thoroughly before starting so they're completely uniform and fluffy in the pan.
- Swap: If you don't have chive-and-onion cream cheese, use plain cream cheese mixed with a pinch of garlic powder and fresh herbs.