Uploaded April 2026 | Updated September 2026, 2 weeks ago
A soft, buttery omelette filled with silky smoked salmon, tangy crème fraîche, and fresh chives.
Ingredients
3 large eggs
2 Tbsp butter or tallow
2 oz smoked salmon, thinly sliced
2 Tbsp crème fraîche
1 Tbsp chopped chives
Salt and black pepper, to taste
Macronutrients
(makes 1 serving)
Protein: 28g
Fat: 40g
Carbs: 3g
Preparation
Crack eggs into a bowl, season with salt and pepper, and whisk until smooth and slightly frothy.
Heat butter or tallow in a nonstick skillet over medium heat until melted and lightly bubbling.
Pour in eggs and tilt the pan to spread them evenly. Let cook undisturbed for 1–2 minutes until edges begin to set.
Gently lift the edges with a spatula, tilting the pan to let uncooked egg flow underneath.
When mostly set but still soft on top, add smoked salmon and small spoonfuls of crème fraîche on one side.
Fold the omelette over and cook another 20–30 seconds until just set.
Slide onto a plate, sprinkle with chives, and serve immediately.
A soft, buttery omelette filled with silky smoked salmon, tangy crème fraîche, and fresh chives.
Ingredients
3 large eggs
2 Tbsp butter or tallow
2 oz smoked salmon, thinly sliced
2 Tbsp crème fraîche
1 Tbsp chopped chives
Salt and black pepper, to taste
Macronutrients
(makes 1 serving)
Protein: 28g
Fat: 40g
Carbs: 3g
Preparation
Crack eggs into a bowl, season with salt and pepper, and whisk until smooth and slightly frothy.
Heat butter or tallow in a nonstick skillet over medium heat until melted and lightly bubbling.
Pour in eggs and tilt the pan to spread them evenly. Let cook undisturbed for 1–2 minutes until edges begin to set.
Gently lift the edges with a spatula, tilting the pan to let uncooked egg flow underneath.
When mostly set but still soft on top, add smoked salmon and small spoonfuls of crème fraîche on one side.
Fold the omelette over and cook another 20–30 seconds until just set.
Slide onto a plate, sprinkle with chives, and serve immediately.
