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Protein-Packed Omelette with Smoked Salmon or Roast Chicken

This versatile omelette combines fluffy beaten eggs with your choice of smoked salmon or shredded roast chicken, creating a hearty and satisfying breakfast. The dish features a tender, golden exterior with melty cheese and flavorful fillings, resulting in a luxurious, protein-rich final texture. Perfect for turning leftovers into a gourmet morning treat that feels indulgent yet simple to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: various
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 3 large eggs fresh for best texture
  • 2 oz smoked salmon or shredded roast chicken chopped small
  • 1/4 cup cheddar or feta cheese optional, for melty flavor
  • 1/4 cup sautéed spinach or roasted tomatoes optional, for color and freshness
  • 1 tbsp olive oil or butter for cooking
  • to taste salt and pepper for seasoning
  • a few chives or dill fresh herbs for garnish

Equipment

  • Small non-stick skillet
  • Spatula
  • Whisk
  • Small bowl

Method
 

  1. Crack the eggs into a small bowl and whisk briskly until the mixture is uniform, with a slight froth on top. Season with a pinch of salt and pepper.
  2. Chop your chosen protein—smoked salmon or roast chicken—into small, bite-sized pieces and set aside.
  3. If using vegetables, sauté them in a small skillet with a little oil over medium heat for 2-3 minutes until fragrant and slightly wilted, then remove and set aside.
  4. Add a tablespoon of oil or butter to the skillet and heat over medium until shimmering and hot.
  5. Pour the beaten eggs into the skillet, tilting it slightly to distribute evenly. Let cook undisturbed for 20-30 seconds until the edges start to set and bubble gently.
  6. Sprinkle the chopped protein evenly over one half of the eggs, then add cheese and sautéed vegetables if using. Continue cooking for another 30 seconds until the eggs are just starting to firm up.
  7. Use a spatula to carefully fold the omelette in half over the fillings, pressing gently to seal. Cook for another 1-2 minutes until golden and the cheese is melted.
  8. Gently slide the omelette onto a plate and let rest for a minute. Garnish with freshly chopped herbs for a bright finish.
  9. Slice if desired and serve immediately while warm, with the cheese gooey and fillings flavorful.