Creamy goat cheese and tender smoked salmon make delicious fillings for an omelette! Whether you’re looking for a casual weekday breakfast or a fancy brunch recipe, this smoked salmon omelette is perfection.
Plus, it’s simple to make (only 10 minutes from start to finish!) and doesn’t require a ton of ingredients. Always a win in my book!
Easy Omelet with Smoked Salmon
If you’re a big smoked salmon fan like I am, this omelette will definitely hit the spot! The combination of smoked salmon, herbs, goat cheese, and eggs tastes so classic. It’s a perfect light-yet-filling healthy breakfast.
The goat cheese gets creamy and melty (sort of like cream cheese), and the smoked salmon plus dill is reminiscent of lox.
Not only does this make a fabulous breakfast or brunch recipe, but it’s also packed with protein and plenty filling as a lunch or dinner. Plus, the prep time and cook time are both super quick, so you can make it any day of the week!
Enjoy it with a side salad, some toast or roasted potatoes, and fruit for a complete meal.
Here’s what you’ll need for this smoked salmon omelette recipe:
- smoked salmon (Either hot-smoked or cold-smoked will work! If you aren’t sure what the difference is, I’ve gone over it in a section further down in this post. The main difference is the way the salmon is prepared, which leads to a very different texture.)
- fresh herbs (I love dill, chives, and parsley – they pair so well with the smoked salmon and goat cheese. But you can use what you have on hand/what you prefer!)
- goat cheese (Crumbled goat cheese is delicious here, but you can use any type of cheese you like – feta would also be great.)
- butter or olive oil (for the pan)
- salt & pepper
Feel free to add any vegetables you like, too! Just make sure to cook them (so they’re softened) before adding them to the omelette with the goat cheese.
You might also like this smoked salmon toast with soft-boiled eggs, or this smoked salmon egg casserole! Clearly I love smoked salmon… 🙂
Smoked Salmon Nutrition Info
Smoked salmon is a great source of protein, and is also packed with vitamins (like Vitamin D), minerals, and omega-3 fatty acids (<- a blog post all about why you should eat more omega 3’s!).
How to Make a Smoked Salmon Omelette
To make this smoked salmon omelet, start by cracking eggs into a bowl. Then, add the chopped herbs, plus a pinch of salt and ground pepper.
Whisk well (the egg yolks and whites should be fully combined).
Next, heat a skillet over medium heat. Melt butter, then pour the egg mixture into the pan. Stir slowly for 1-2 minutes, until the eggs start to cook.
A layer of cooked eggs should start to form on the bottom of the pan. Shake the pan gently to even out the egg mixture on top, then let cook another minute or two until the eggs are mostly cooked through.
Then, crumble goat cheese down the center of the omelette. If you’re using hot-smoked salmon, crumble it on top here, too.
Cook for another 1-2 minutes, until the eggs are cooked all the way and the goat cheese is warmed.
Lastly, use a spatula to fold the omelette into thirds. Transfer to a plate, and add cold-smoked salmon on top (if using). Sprinkle more chopped herbs on top, then dig in!
What to Serve With Omelets
This omelette is plenty filling on its own, but would also be delicious served with:
- fruit or fruit salad
- green side salad
- roasted potatoes
- sausage or bacon
What type of smoked salmon is best? (Hot-Smoked Salmon vs. Cold-Smoked Salmon)
Hot-smoked salmon is cured in salt water or brine, then smoked at a high temperature. On the other hand, cold-smoked salmon is salt cured and then smoke-preserved at a lower temperature.
Hot-smoked salmon usually comes in a filet/chunk and is cooked, so it crumbles/flakes like cooked salmon. With this type of smoked salmon, I prefer chopping/crumbling it into the middle of the omelette.
Cold-smoked salmon is usually sold sliced and doesn’t crumble/flake like cooked salmon. It’s a bit more slimy in texture but also very delicious. To preserve its texture, I avoid cooking it and instead arrange it on top of the cooked omelette.
Omelette Topping Ideas
Aside from the fresh herbs on top, here are some ideas for what to add on your omelette:
- avocado crema or sliced avocado
- more cheese (or cream cheese)
- chopped tomatoes
- hot sauce
- pesto sauce
- chopped green onions or red onion
- capers (great with smoked salmon!)
Whether or not you get extra fancy with the toppings, this smoked salmon and goat cheese omelette is totally crave-worthy. I hope you love it, too!
Looking for more tasty brunch recipes with eggs? Check these out:
- Goat Cheese Frittata with Spinach
- Healthy Breakfast Tacos with Avocado Crema
- Sausage Egg Casserole
- Apple Omelette with White Cheddar
- Savory Oatmeal with Eggs
- Butternut Squash, Prosciutto, and Goat Cheese Strata
Smoked Salmon Omelette
This flavorful smoked salmon omelette features creamy goat cheese and fresh herbs for a simple yet delicious breakfast or brunch.
- 2 eggs
- 1 tablespoon chopped fresh tender herbs, plus more for garnish (I recommend dill, chives, and parsley - I used about a teaspoon of each to make 1 tablespoon total)
- pinch of salt and ground black pepper
- butter, as needed for the pan
- 1 oz goat cheese, crumbled
- 3 oz smoked salmon, either hot- or cold-smoked
- Crack the eggs into a medium bowl and add the herbs and a pinch of salt and pepper. Use a whisk or fork to stir until the egg whites and yolks are combined and the herbs are mixed throughout.
- Heat a small nonstick skillet over medium heat. Add a small pat of butter and swirl to coat the bottom of the pan. Pour the egg mixture into the pan and stir slowly and gently, cooking for 1-2 minutes, until the eggs are starting to cook. Once there is a layer of cooked egg on the bottom of the pan, shake gently to even out the omelette into a flat layer and let cook for another 1-2 minutes, until the egg is mostly cooked through.
- Add the crumbled goat cheese in a line down the middle of the omelette. If using hot-smoked salmon, add it here by crumbling it on top of the goat cheese. Continue to cook for 1-2 more minutes, until the egg is cooked through and the goat cheese is warm.
- Use a spatula to fold the omelette into thirds and onto a plate. If using cold-smoked salmon, fold and arrange the salmon on top of the finished omelette. Garnish with additional chopped fresh herbs.