When you see “smoked salmon and asparagus omelet,” many of you might have glazed over thinking it’s too gourmet to make quickly in the morning. Welp, that isn’t true. I wouldn’t do that to you! And I don’t have the patience or time to make something overly involved.
Let’s prep ingredients. Once you’re cooking it goes really fast, so you need to have everything ready. You’ll need a small non-stick pan, rubber spatula, 2 beaten eggs with a teaspoon of water and salt and pepper added, a few sprigs of asparagus with the ends broken off, 1-2 oz of smoked salmon and goat cheese.
If you don’t have one, get a small non-stick pan. I use this 8-inch pan a ton. Not just for omelets, it’s easy to clean and great for cooking tiny batches of things.
Now, first you want to cook your asparagus on medium-high in your pan with 1/2 cup water until the water evaporates. (Use 1/4 cup if you like your asparagus more firm). Remove and set aside.
*Tip–to know where to trim your asparagus, all you need to do is take it and break it near the end. It will naturally break in the right spot. The part that’s too tough to eat will come off easily.
Okay, let’s get into how to make an omelet old school. Spray your pan with non-stick spray and heat to high heat. Turn down to medium and immediately add beaten eggs. Let them cook for a few seconds until the edges are set. Now, take your rubber spatula, lift one edge of the omelet and tilt your pan at the same time to let the uncooked egg on the top run underneath. Let that cook and set for a few seconds more. Once your omelet is about 80% cooked through, begin adding the good stuff. BTW-non-stick spray can turn black on high heat. If this grosses you out, use butter instead.
Top with goat cheese, asparagus and salmon. Take your spatula, fold the omelet in half, remove from pan and plate. You’re done!
If goat cheese is too much, just use something else instead. It is a strong flavor that I love but it’s not for everyone. It can still be a smoked salmon and asparagus omelet, just with a different cheese.
Now, pour yourself a cup of coffee with lavender creamer and you’ve got a gourmet breakfast.
Have a great week!
xo-Megan
P.S.–Pin for later!
| Prep Time | 2 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
|
- 2 eggs beaten
- 1 teaspoon Water
- 4 asparagus
- 1 oz smoked salmon torn into 1 inch pieces
- 1 tablespoon goat cheese crumbled or chopped into small chunks
- salt and pepper
Ingredients
|
- Beat eggs with water and salt and pepper to taste. Break ends off of asparagus. Tear salmon into 1 inch pieces and chop goat cheese into small chunks.
- Heat small pan with 1/2 cup of water and asparagus until water boils. Leave the asparagus in pan until all the water has boiled away. Remove from pan.
- Wipe out pan. Spray with non-stick cooking spray and heat to high heat. Add beaten eggs with teaspoon of water and immediately turn heat down to medium. Add salt and pepper to taste. Cook for a few seconds until edges have cooked. Lift one edge of omelet with your rubber spatula and tilt pan to let uncooked egg run underneath. Cook another few seconds until omelet is cooked about 80%.
- Add cheese, smoked salmon and asparagus. Immediately fold over and remove from pan. Enjoy!
