Smoked Salmon Omelette with White Sauce
This is an easy and simple smoked salmon omelette recipe that's ready in just 15 minutes, from start to finish.
- Prep time
- 7 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon extra virgin olive oil
- 2 large eggs
- 4 tablespoons water
- 2.5 ounces smoked salmon
- 1/2 cup baby spinach, chopped
- Gruyere cheese, aged gouda, cheddar, or parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon salted butter or plant-based butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk or unsweetened oat milk
- Pinch of chicken stock granules (optional)
- Salt and pepper, to taste
Instructions
- 1
Start by making the white sauce. Melt the butter in a small sauce pan over medium heat. Add the flour and a pinch of stock granule, and stir until the mixture turns into a paste. Keep stirring for 1 minute.
- 2
Slowly add the milk while stirring and bring the sauce to a boil. Lower the heat to a bubbling simmer and keep stirring for 5 minutes. Turn the heat off and set aside.
- 3
You can make one omelette at a time or use two pans to simultaneously make both. Turn the heat to medium and add 1 tablespoon olive oil to a small pan.
- 4
Break 1 egg and whisk it with 2 tablespoons water. When the oil is hot, add the whisked egg to the pan and swirl to cover its entire flat surface.
- 5
When the egg is almost fully cooked, add half of the spinach to one side of the omelette – the one that’s closest to you. Place one slice of smoked salmon on top of the spinach and grate a little cheese on top of the smoked salmon.
- 6
Using a spatula, fold the bare side of the omelette over the cheese and other ingredients.
- 7
Turn the heat off and transfer to a plate. Scoop a little white sauce and pour it over the omelette. Season with salt and pepper, if needed, and serve immediately.