Smoked Salmon Omelet Recipe

Whisk eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 30–45 seconds).

Preheat pan

Place a nonstick 8–10 inch skillet over medium-low heat. Allow it to warm for 1–2 minutes so it heats evenly but does not get too hot.

Melt butter

Add 1 tablespoon unsalted butter to the skillet and swirl to coat the pan. Let the butter foam but not brown — if it browns, lower the heat.

Prepare filling

While the pan warms, combine 2 ounces softened cream cheese with 2 tablespoons finely chopped chives, 1 teaspoon lemon zest, and the drained 1 teaspoon capers in a small bowl. Stir until smooth and season lightly with the pinch of black pepper if desired. If using spinach, gently pat it dry and chop into bite-size pieces.

Cook eggs gently

Pour the whisked eggs into the prepared skillet. Over low to medium-low heat, let the eggs set at the edges for 20–30 seconds. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly glossy and custardy (about 1½–2 minutes total).

Add fillings

With the eggs still slightly under set on top, immediately add the fillings in a line down one half of the omelet: distribute the 4 ounces of thinly sliced smoked salmon evenly, dollop the cream-cheese mixture in small spoonfuls across the salmon, sprinkle the chopped spinach (if using) and an extra 1 tablespoon of chopped chives over the filling.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filled half. Let the folded omelet cook for 20–30 seconds more to warm the filling through but not overcook the eggs. If you prefer the salmon slightly warmer, cover the pan for 30 seconds on very low heat, then remove the lid.

Slide the omelet gently onto a warm plate. Sprinkle the top with the remaining 1 tablespoon fresh chives and 1/4 teaspoon freshly ground black pepper. Serve immediately with 2 lemon wedges on the side so diners can squeeze a little lemon over the salmon for brightness.

Optional plating note: For a restaurant-style finish, thinly shave a little additional lemon zest over the top and add a few extra capers as garnish.