Smoked Salmon Omelette

Smoked Salmon Omelette

Yield: 2 Servings | Prep Time: 15 mins

Cook Time: 15 mins | Total Time: 30 mins

Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a low FODMAP variation.

One Dish, 2 Allergy-Friendly Ways

GLUTEN FREE - DAIRY FREE RECIPE

Smoked Salmon Ingredients:

• 5 eggs
• 1/2 filet of smoked salmon
• 4 button mushrooms
• 4 mini bell peppers or 1 regular bell pepper
• 2 tbsp dairy free cream cheese (we use Violife)
• 4 tbsp dairy free feta cheese (Follow Your Heart is the best but Violife is a close second)
• 1 large avocado

Arugula Salad Ingredients:

• 2 cups arugula
• 2 tbsp avocado oil
• salt and pepper

GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE

Smoked Salmon Ingredients:

• 5 eggs
• 1/2 filet of smoked salmon
• 3 button mushrooms
• 4 mini bell peppers or 1 regular bell pepper
• 2 tbsp dairy free cream cheese (we use Violife)
• 2 tbsp diary free feta cheese (Follow Your Heart is the best but Violife is a close second)
• 1/2 large avocado

Arugula Salad Ingredients:

• 2 cups arugula
• 2 tbsp avocado oil
• salt and pepper

INSTRUCTIONS:

Arugula Salad Instructions:

• Place the washed arugula in a bowl.
• Add avocado oil, salt, and pepper.
• Mix until combined and let sit while cooking the omelettes — this allows the arugula to soften and absorb the flavors.
• Taste and adjust seasoning as needed.

Omelette Instructions:

• Wash your mushrooms, bell peppers, and arugula in a water and vinegar solution, then set aside to dry.
• Dice the mushrooms and bell peppers and set aside.
• Whisk your 5 eggs in a bowl with 2 tbsp of water and set aside.
  
• Heat a skillet over medium heat with a dash of oil or butter. Add the bell peppers and cook for 2 minutes, then add the mushrooms and cook for another 3–5 minutes.
  
• Once the veggies are fork-tender, stir in the cream cheese and smoked salmon. Mix until well combined and the salmon has warmed through. Transfer the mixture to a bowl and set aside.
• Now to make the omelette! The key is a hot skillet with plenty of oil and a flexible spatula.
• Heat oil in a small skillet over medium heat and pour in half of your egg mixture. 
• As the eggs cook, sprinkle with salt and pepper.
• Watch the edges of your omelette — once they begin to set, use your spatula to gently release them from the sides of the pan. If there's still uncooked egg on top, lift one side of the omelette and tilt the pan so the uncooked egg runs to the bottom. Repeat this around the edges until the top is nearly set. 
• Time to flip! I highly recommend trying to flip it in the skillet without a spatula — just for fun! But if you need to, use a spatula to help.
• At this point, the omelette is damn near cooked, so you have to move quickly. 
• Spoon the salmon and veggie mixture onto one side of the omelette and sprinkle with feta cheese. 
• Gently release the bottom from the skillet and fold the omelette over the filling. Slide it onto a plate.
  

Putting the Recipe Together:

• Top your omelette with avocado, extra feta, and a generous handful of arugula salad.
• Enjoy!

We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.