Name: Smoked salmon and caper omelet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large egg; 5 large egg whites; 3 oz smoked salmon, chopped; 1 tbsp capers, drained; 1/2 cup fresh dill, chopped; 2 1/4 tsp salted butter; 1/4 tsp salt; 1/2 tsp black pepper; 1 slice sourdough bread, sliced

Nutrition

Per serving

531 calories

Protein: 48g; 36% of calories
Carbs: 42g; 32% of calories
Fat: 18g; 31% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk the whole egg, egg whites, salt, and black pepper until well combined and slightly frothy.
Melt the butter in a nonstick skillet over medium-low heat. Pour in the egg mixture. Use a spatula to gently push the cooked edges toward the center, tilting the pan to let the raw egg flow to the edges. Cook for 4 minutes until the base is set and the top is moist.
While the eggs cook, toast the sourdough bread in a toaster or under a broiler. Scatter the smoked salmon, capers, and half the dill over one side of the eggs. Fold the other side over the filling and cook for 2 minutes more to warm the salmon. Done when the eggs are set and the salmon is warm, 160°F.

Nutrition

Ingredients

Instructions

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