The key to this healthy omelet recipe is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery.

Kathy Gunst
Source: EatingWell Magazine, March/April 2016

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Ingredients

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Directions

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  • Whisk eggs, milk (or water), pepper and salt in a small bowl.

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  • Melt butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated. Add the egg mixture and cook for 1 minute without stirring. Sprinkle salmon, cheese, onion and dill over one half of the eggs. Cook for 1 minute. Using a flexible spatula, lift the bare side to let raw egg from the middle flow underneath; you may need to tilt the pan slightly. Continue lifting in different spots until there's almost no raw egg on top. Cook 2 minutes more.

  • Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minute. (If the eggs are starting to brown, lower the heat.) Carefully flip the omelet over and cook 1 minute more. Serve immediately, garnished with more dill and pepper, if desired.

Nutrition Facts

254 calories; protein 16.9g 34% DV; carbohydrates 2.7g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 1.5g; fat 19.2g 30% DV; saturated fat 8.6g 43% DV; cholesterol 402.4mg 134% DV; vitamin a iu 900.7IU 18% DV; vitamin c 1mg 2% DV; folate 51.7mcg 13% DV; calcium 83.6mg 8% DV; iron 2mg 11% DV; magnesium 18.7mg 7% DV; potassium 216.5mg 6% DV; sodium 458mg 18% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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Rating: 5 stars
10/24/2017
I love smoked salmon any way I can get it so this is a winner all the way around for me. I usually do one egg and one egg white and a bit more salmon. I always add some herbs like chives and dill. Great! Read More