Brunch is pretty much my favorite meal to eat out. I always take advantage of the Br- part of brunch—I don’t think, when given the choice, I have ever ordered a lunch item at brunch. I always order breakfast.
A few weeks ago, Jeromy, Caroline and I were at our favorite local restaurant for brunch. I ordered the smoked salmon and goat cheese omelet and I was excited. I knew it was going to be good because we love everything they make at this place. I was so sad when my meal arrived and it was basically a large piece of fish wrapped in egg with a little bit of goat cheese. Taken apart each element of the dish tastes great, but put together the salmon to egg ratio was far too high. Sunday morning, I decided to make the omelet that I should have been served.
Smoked Salmon, Chive and Goat Cheese Omelet
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: breakfast eggs salmon goat cheese
Ingredients (2 omelets)
- 6 eggs
- smoked salmon, in bite size pieces
- goat cheese, crumbled
- chives, chopped
- salt and pepper
Prepare the omelet ingredients and set aside.
Heat a pan over a medium flame.
While the pan is heating, whisk together the eggs, salt and pepper. Whisk it well–the more air you incorporate the more fluffy the omelet will be. Don’t let the eggs sit or they will deflate.
Spray the pan with nonstick cooking spray, then pour the eggs in. Watch the eggs, as they cook through pull them into the center and allow the raw egg to coat the bottom of the pan and cook through. Continue doing that until the eggs are almost completely cooked.
In the middle of the omelet, add the chives, then the salmon, then the goat cheese.
Using a flexible spatula, fold over the first third onto the middle of the omelet, cook for 30 seconds.
Then flip the omelet onto a plate, seam side down.
Repeat with the remaining three eggs.
You’ll notice that the recipe doesn’t really provide measurements. There’s a good reason—I didn’t measure the filling ingredients, I just went off of personal preference. I suggest you do the same!
This was only the second time I’ve made omelets without using an omelet pan—I was certain there would not be intact, but I followed Martha Stewart’s method and it worked!
The flipping method gives the goat cheese just enough time to warm through and become gooey and smother the smoked salmon.
This was a great way to start the day—the healthy fat of the salmon and protein of the eggs and goat cheese kept me full for hours.
This is exactly the omelet that I wanted at brunch. Next time I’ll just make it myself. Lesson learned.