Smoked salmon omelet with spinach and dill
This smoked salmon omelet with spinach and dill is a protein-rich breakfast or light dinner option featuring the vibrant flavors of sautéed spinach, smoked salmon, and fresh dill. The light and fluffy texture from using egg whites makes it both satisfying and nutritious.
Cook time 12 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1/4 onion
3.33 cups spinach
1 tbsp cream cheese
2 oz smoked salmon
1 tbsp dill
5 egg whites
This smoked salmon omelet with spinach and dill is a delicious and nutritious dish that's perfect for breakfast, brunch, or even a light dinner. Packed with protein and healthy fats, this omelet combines the rich flavors of smoked salmon, fresh spinach, and aromatic dill. Plus, using egg whites keeps it light and fluffy. Follow the recipe below for a savory treat that's both satisfying and easy to prepare.
Instructions:
- Finely chop the 1/4 onion.
- Chop the smoked salmon into small pieces.
- Roughly chop the fresh spinach if the leaves are large.
- Chop the fresh dill.
- Heat 1 tbsp of olive oil in a non-stick skillet over medium heat.
- Add the chopped onion and sauté for about 2-3 minutes until softened.
- Add the spinach to the skillet and continue to sauté for about 2-3 minutes until the spinach is wilted. Remove the spinach and onions from the pan and set aside.
- In a medium bowl, whisk the 5 egg whites until they are frothy.
- Lightly re-coat the skillet with a bit of additional olive oil if needed.
- Pour the egg whites into the skillet and cook over medium heat.
- As the egg whites start to set, gently lift the edges with a spatula to allow the uncooked egg whites to flow underneath. Continue until the egg whites are mostly set but still slightly runny on the top.
- Spread 1 tbsp of cream cheese evenly over one half of the omelet.
- Evenly distribute the sautéed spinach and onions over the cream cheese.
- Sprinkle the smoked salmon pieces and chopped dill over the spinach.
- Carefully fold the omelet in half to cover the fillings.
- Continue to cook for an additional 1-2 minutes until the omelet is fully set and heated through.
- Gently slide the omelet onto a plate.
- Garnish with some extra dill or slices of smoked salmon if desired.
Enjoy your nutritious and tasty smoked salmon omelet with spinach and dill! Whether you're starting your day or winding down, this omelet is a versatile option that's easy to prepare and full of flavor. Don't forget to experiment with the ingredients and make it your own!
Smoked salmon omelet with spinach and dill FAQ:
Cook the omelet over medium heat for about 4-5 minutes. The egg whites should be mostly set but slightly runny on top before adding the fillings. After folding, cook for an additional 1-2 minutes to ensure it is fully set.
The omelet is done when the egg whites are fully set and no longer runny. You can gently lift the edges; if the bottom is firm and the top is slightly cooked, it's ready to be filled and folded.
Yes, you can substitute whole eggs, but it will change the texture and nutritional profile. Use about 2-3 whole eggs to replace the 5 egg whites, adjusting cooking time as needed.
Store leftover omelet in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet, adding a splash of water to maintain moisture.
You can add ingredients like diced tomatoes, bell peppers, or cheese for extra flavor. Just be mindful of not overcrowding the omelet with too many fillings, which may affect cooking.
Tips:
- For a creamier texture, you can mix a tablespoon of milk or water into the egg whites before cooking.
- If you prefer whole eggs, feel free to use 3 whole eggs instead of the egg whites only.
- Warm the smoked salmon slightly before adding it to the omelet for a more integrated flavor.
- If you're not a fan of dill, you can substitute it with fresh chives or parsley for a different but equally delicious taste.
- Make sure to sauté the spinach just until wilted to retain its bright green color and nutrients.
Nutrition per serving
1 ServingsCalories 230kcal
Protein 36g
Carbohydrates 10g
Fiber 1.93g
Sugar 3.44g
Fat 18g
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