CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Smoked salmon omelette

Served with a side salad, this really is the perfect lunch or Sunday Brunch. The omelette cooks quickly, so make sure to have all the ingredients close to hand.



  • 2–3 large (US extra large) eggs (2 make a good breakfast,3 make a good lunch)
  • 2 tablespoons sunflower oil
  • 50 grams (4 tablespoons) clarified Irish butter
  • 100 grams Irish Smoked salmon, sliced
  • 1 tablerspoon fresh chives or oregano


  1. Crack the eggs into a bowl. Whisk until light and frothy.
  2. Pour the oil and butter into a 15 centimeter nonstick frying pan over a medium heat.
  3. When the butter is frothy, pour in the eggs mixture and move the back of a fork through them in small circles, allowing the uncooked egg to flow into the gaps. Stop stirring once the eggs have begun to set but are still very moist in appearance.
  4. Season with salt and pepper, and add some slices of smoked salmon.
  5. Remove from the heat and use a spatula to fold the omelette in half or in a threefold shape. Transfer to a serving plate with extra smoked salmon and herbs. Serve immediately.

You might like

View All Recipes
Za'atar egg in a hole Za'atar egg in a hole
Chickpea flour waffles Chickpea flour waffles
BLT breakfast salad BLT breakfast salad
Ultimate brunch casserole Ultimate brunch casserole