Smoked Salmon Omelette Recipe

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 30–45 seconds). This adds air for a tender omelette.

Heat a nonstick skillet (10–11 inch) over medium-low heat. Add the butter and let it melt, swirling the pan so the butter coats the bottom evenly. Allow the butter to foam but not brown.

Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to run to the edges. Continue this gentle motion for about 1–2 minutes until the eggs are mostly set but still glossy on top.

Add fillings

When the egg surface is mostly set but still slightly moist, sprinkle the thinly sliced red onion evenly over one half of the omelette. Distribute the halved cherry tomatoes over the same half.

Scatter the smoked salmon pieces evenly over the vegetables, then crumble the feta on top of the salmon. Reserve a small pinch of chives for garnish.

Using the spatula, gently fold the empty half of the omelette over the fillings to form a half-moon. Press lightly so the omelette seals; cook for another 30–45 seconds to warm the fillings through but avoid overcooking the salmon.

Slide the omelette onto a plate, seam side down. Sprinkle the remaining chopped chives on top, add the reserved crumbled feta if desired, and drizzle a little extra-virgin olive oil over the tomatoes for shine and flavor.

Garnish with microgreens or baby arugula alongside the omelette and serve with lemon wedges on the side. A squeeze of lemon over the smoked salmon just before eating brightens the flavors.

Serve immediately while warm.