Looking for a breakfast that feels special but is still easy to whip up? This smoked salmon, dill, and capers omelette is exactly that. It’s light, flavorful, and perfectly balanced with the rich, smoky salmon, a hint of fresh dill, and the salty kick from capers. A quick, fuss-free option that brings a little luxury to your mornings, no matter how busy the day ahead looks!
Smoked salmon, dill & capers omelette
Ingredients
- 12 eggs
- ⅓ cup water
- 40 g butter
- 100 g smoked salmon or ocean trout slices
- 2 tbsp fresh dill sprigs
- 3 tbsp red onion, thinly sliced
Instructions
Beat eggs and water in a large bowl with a fork until combined. Season.
Heat a quarter of the butter in a small frying pan over medium heat. When the butter is foaming, add a quarter of the egg mixture. Using a wide spatula, gently push the set egg mixture toward the centre of pan; tilt the pan, allowing the uncooked egg mixture to run onto the base of the pan. Repeat about four times around the pan, until the egg is just set. Fold one side of the omelette over using the spatula. Slide onto a plate.
Repeat, wiping out the pan with a paper towel before each addition, to make a total of 4 omelettes.
Divide the salmon/trout, dill and onion between the omelettes. Season omelettes with salt and freshly ground black pepper.
