Smoked Nova Salmon Omelette Recipe

Prepare asparagus

Bring a small pot of salted water to a boil. Add asparagus pieces and blanch 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sauté vegetables

Heat 1 teaspoon olive oil in a 10–12 inch nonstick or well-seasoned omelette/skillet over medium heat. Add sliced red onion and sauté 2–3 minutes until softened. Add diced tomato and blanched asparagus; sauté 1–2 minutes more just to warm and meld flavors. Transfer mixture to a plate and set aside.

Prepare smoked salmon and olives

Coarsely tear or slice the smoked Nova salmon into bite-sized pieces. Slice black olives if not already sliced. Keep both at hand to add to the omelette near the end of cooking.

Shred cheese and chop chives

Shred Swiss cheese and measure it into a bowl. Finely chop chives for garnish and set aside.

Beat eggs

In a large bowl, crack 8 eggs. Add 4 tablespoons milk or half-and-half, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk thoroughly until yolks and whites are fully combined and slightly frothy.

Cook the omelette base

Melt 2 tablespoons unsalted butter in the same 10–12 inch skillet over medium-low to medium heat, tilting the pan to coat the surface. Pour the beaten eggs into the pan and let sit undisturbed 20–30 seconds. As edges set, use a spatula to gently pull edges toward the center, tilting the pan to allow uncooked egg to flow under. Continue this gentle technique for 2–3 minutes until eggs are mostly set but still slightly moist on top.

Add fillings

Evenly distribute the sautéed asparagus/onion/tomato mixture across one half of the omelette. Top with the torn smoked Nova salmon pieces and sliced black olives. Sprinkle shredded Swiss cheese over the fillings so it will melt into the eggs. If making two smaller omelettes instead of one giant, divide fillings accordingly.

Finish cooking

Reduce heat to low, cover the skillet with a lid or large plate for 30–60 seconds to help the cheese melt and the top finish setting without overbrowning. Check that the eggs are set but still tender (no visible runny egg).

Fold and plate

Using a spatula, gently fold the empty half of the omelette over the filled half to create a semi-circle (for a giant omelette, you can fold in thirds if preferred). Slide the omelette onto a warmed plate. If desired, spoon any remaining warm sautéed vegetables alongside the omelette.

Garnish and serve

Sprinkle chopped fresh chives over the omelette and add a few extra slices of smoked Nova on top if desired. Serve immediately while hot.