Recipe: Appetizing Smoked salmon and asparagus omelette

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Smoked salmon and asparagus omelette. 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. I wouldn't do that to you! And I don't have the patience or time to make something overly involved.

Smoked salmon and asparagus omelette Add the remaining oil to the pan. Beat the eggs loosely, season, then pour into the pan. A little bit of cooked salmon and steamed asparagus from the previous night's dinner makes this a wonderful omelette, especially on a soon to be lazy Sunday. You can have Smoked salmon and asparagus omelette using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Smoked salmon and asparagus omelette

  1. It’s 4 of eggs.
  2. Prepare 16 of asparagus tips.
  3. Prepare 4 slices of smoked salmon.
  4. It’s 1 of little olive oil.

My husband loves this with hash browns. For a special twist, brown sliced croissants on a hot skillet and make a one egg version to make as your own Croissandwich. Melt butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated. Scatter a quarter of the asparagus and salmon over the omelette and fold onto a plate.

Smoked salmon and asparagus omelette instructions

  1. One at a time, using a small lightly greased pan, beat an egg and make a simple omelette. Heat oil, add egg, flip over when nearly firm and cook the other side. Repeat for other 3 eggs. Meanwhile, bring small pan of water to the boil. Boil asparagus for 4 mins, don't over cook them, soggy asparagus is horrible!.
  2. Drain asparagus and run under cold water to stop them cooking. Then in a large pan, add your 4 omelettes, add a slice of salmon.
  3. Add asparagus tips, fold over and heat through with the lid on for 2 mins on low 😀.

Repeat to make a further three omelettes in the same way. Stir in some salt and pepper. Slide the omelet onto a plate. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper. Heat the butter in an omelette pan until foaming.