Description
This Smoke Salmon Omelette is stuffed with herbs, salmon lox, goat cheese, and arugula. The perfect addition to your brunchy spread!
Ingredients
- 1 Tablespoon Basil, Chopped
- 3 whole Eggs, Beaten
- 1 Tablespoon Dill Chopped
- 2 whole Green Onions, Chopped
- 1 ounce, weight Salmon Lox
- 1 ounce, weight Goat Cheese
- ½ cups Arugula
- 1 Tablespoon Capers
- Salt To Taste
Preparation
Add chopped herbs and a pinch of salt into beaten eggs and beat to mix.
Heat butter on medium heat in 8-inch sauté pan. Once it starts to foam, pour egg mixture into pan. Stir with rubber spatula while moving pan until egg mixture starts to cook. Swirl pan to allow uncooked egg mixture to fill in any spaces.
Once it looks almost cooked (you want it a little under cooked), add arugula, goat cheese, salmon lox, and capers. Let it cook for the amount of time it takes to reach desired doneness (I like mine a little undercooked).
Either fold or roll your omelette with a rubber spatula and transfer to plate. Top with additional chopped green onions, arugula, and capers.
