Shrimp & Smoked Salmon Omelet Recipe

Preheat the oven to 425°F (218°C). Toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper; spread on a parchment-lined sheet pan.

Roast for 20-25 minutes, flipping halfway, until potatoes are golden and tender.

Optional: broil for 1-2 minutes for extra crispness.

In a heatproof bowl, whisk egg yolks with lemon juice until well combined.

Place the bowl over simmering water (bain-marie) and whisk constantly until the mixture is warm.

Slowly drizzle melted butter into the yolks in a thin stream while whisking vigorously until thick and emulsified.

Season with salt and a pinch of cayenne; keep warm over warm water until ready to serve.

Slice smoked salmon into bite-sized pieces; set aside.

Dice the onion. In a small skillet, warm a teaspoon of oil and sauté onion until translucent, about 3-4 minutes.

Peel and devein the shrimp; pat dry. Add to the skillet with the onions and cook 1-2 minutes until pink; remove and set aside.

In a bowl, whisk together eggs, milk or cream, salt, and pepper until fully blended.

Heat a nonstick skillet over medium heat and melt the butter, swirling to coat.

Pour in the egg mixture, tilting the pan to create an even layer; cook until the edges begin to set.

Sprinkle Gruyère cheese over the center; when the omelet is mostly set, add the shrimp-onion mixture and lay smoked salmon slices over the eggs.

Fold the omelet in half to enclose the fillings and cook for an additional 30-60 seconds to melt the cheese.

Slide the omelette onto plates.

Top with avocado slices and drizzle lemon hollandaise over the top.

Serve with roasted breakfast potatoes on the side.