Prep 10 mins
Cook 10 mins
Smoked salmon paired with the creaminess of Gruyere. Serve with toast.
- 4 large eggs
- 2 tablespoons cream (or milk)
- 1⁄8 teaspoon pepper
- salt, to taste
- 1 tablespoon unsalted butter
- 1⁄2 cup smoked salmon, flaked
- 1⁄3 cup gruyere cheese, shredded
- In small bowl, blend eggs, milk, pepper and salt.
- In 10-inch skillet, melt butter over medium heat.
- Pour egg mixture into skillet.
- Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
- Sprinkle salmon and cheese over one half of the omelet.
- With spatula, carefully fold other half over filling.
- Cook until cheese melts, 1-2 minutes.
This was delicious Mike. Simply delicious. I love smoked salmon and eggs, and this lovely dish does not disappoint. The Gruyere cheese puts it over the top. It certainly does melt in your mouth. It was light and fluffy with great textures. Thank you for sharing a recipe that I will enjoy again and again. Made FYC Tag Game 2015.
This was a delicious omelet! I usually don't combine fish and cheese, but the salmon and Gruyere worked wonderfully together. Every forkful melted in my mouth. I had a bit of trouble folding one half of the omelet over the other half, so the end result didn't look all that impressive. It tasted far better than it appeared on my plate. I also added dill and thyme to give it an extra kick. This recipe is definitely a keeper!
What a wonderful breakfast! I love the combination of scrambled eggs and smoked salmon, so I was sure I'd love this as well. The eggs were fresh from my own chickens, and the beautiful golden yolks along with with the pink of the salmon made this as pretty as it was yummy. I made as written, but next time I think I'll add either some fresh dill or chives, as both are wonderful with eggs and salmon. I'd never have thought to pair Gruyere with salmon, but the combination worked beautifully- nutty flavors in the cheese with the richness of the fish.