Salmon Omelete

Weekend mornings for me often include a bit of sleeping in and usually making something a little fancier for breakfast.  This was a bit of a spontaneous creation one day when I had company for breakfast.  Having someone else to cook with is always fun, plus you get to share bragging rights with when you make a great meal!

This recipe is great for using leftovers. Otherwise, salmon doesn’t usually take more than 25 minutes to bake in the oven, so you could still make it under an hour.

Ingredients (serves 2-4)IMG_5004
2 cooked salmon fillets
5 eggs
1/4 cup grated cheese
1/4 cup unsweetened almond milk
5 leaves fresh basil
1 small tomato, diced
2 frozen cubes spinach
1 tbsp butter or olive oil



1. In a medium fry pan, heat the butter or olive oil on medium-low and evenly coat the pan

2.  In a small bowl, combine milk, eggs, basil, and salt and pepper as desired.  Whisk until well combined.

3.  Add spinach, tomatoes, and salmon to the pan and cook for 10 minutes or until warm

4.  Pour the egg mixture over the vegetables and cover with a lid, cooking for 5 minutes


5.  Sprinkle the cheese over top of the egg mixture and cook for about 10 minutes moreIMG_5008

6.  Divide into 4 quadrants in the pan and serve with a slice of toast!

You can switch up the vegetables in this recipe: peppers, asparagus, kale, zucchini, or just about anything in the fridge.
For harder vegetables, make sure give them time to soften before adding the egg.

Omelet possibilities are endless – experiment a bit and see what happens!


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