smoked salmon, feta & asparagus omelette

Smoked Salmon, Feta & Asparagus Omelette


Smoked Salmon, Feta & Asparagus Omelette

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 2
Calories 302 kcal


  • 125 g asparagus
  • 1 tsp coconut oil
  • 3 large eggs
  • 70 ml milk (plant or dairy)
  • 60 g smoked salmon
  • 1/4 cup feta cheese (or brie or camembert), cubed
  • 4 cherry tomatoes, halved
  • dill to serve


  • Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about ½ cm pieces.
  • Boil asparagus in lightly salted water for about 2 minutes, then strain and set aside.
  • Ina bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.
  • Heat the oven to 350°F (180°C). Heat the oil in an oven-proof pan (diameter of approximately 24cm) over medium heat, and pour in the egg mixture. Rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).
  • Cover the pan with a lid and cook for about 5 minutes. Then place in the oven (without cover), and cook for another 6 -10 minutes, until the mixture sets. The length of time in the oven will depend on the size of pan and thickness of the egg mixture.
  • To serve, sprinkle with fresh dill and season with freshly ground black pepper.
Keyword eggs, smoked salmon

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