Smoked Salmon Omelet With Herbs – a delicious recipe with sour cream, coarse-grained Dijon, eggs, water, fresh chives, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk sour cream and mustard in small bowl to blend.
2
Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
3
Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges.
4
Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath.
5
Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet.
6
Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.
218
kcal
Calories
16
g
Fat
2
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons reduced-fat sour cream, 1 tablespoon coarse-grained Dijon mustard, 4 large eggs, 2 tablespoons water, and more.
Yes, Smoked Salmon Omelet With Herbs falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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