Salmon & Cream Cheese Heart-Shaped Omelette
A delicate omelette with lightly salted salmon, cream cheese, and dill. A quick dish for a festive breakfast or late dinner.
- Time
- 15 min
- Serving
- 446 kcal
- Ingredients
- ≈ $3.82
- Protein
- 28 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Milk 2.5%pack 930 ml ≈ $0.88 35 ml
- 3 Cream cheesepack 140 g ≈ $1.80 35 g
- 4 Lightly salted salmonpack 200 g ≈ $9.00 60 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Butterpack 180 g ≈ $1.58 8 g
- 7 Ground black pepper 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely chop dill5 and slice salmon into thin strips.
Heat a skillet over medium heat and melt butter6.
Pour the egg mixture into the skillet and cook for 4–5 minutes under a lid until almost set.
Spread cream3 cheese, salmon, and dill5 over half the omelette.
Fold the omelette in half, warm for 1 minute, and cut or shape into a heart before serving.
Tips
- Why it works
- Fold the omelette in half right after adding the filling so the salmon and cheese don't burn on the hot pan. If you wait, the filling will burn within 1 minute and the edges will brown unevenly.
- Substitutions
- Use canned pink salmon (60 g) instead of the salmon, but drain the liquid before adding. Replace the cream cheese with a soft cheese like Violette (35 g), but add 1 tsp of sour cream for juiciness.
- Common mistakes
- The omelette turns out dry if you whisk the eggs too long or cook on high heat. Check doneness: the top should be slightly moist, not rubbery.
- Storing and reheating
- Keep in the fridge for up to 1 day, wrapped in foil. Reheat in the microwave for 30 seconds under a lid, but it's better to eat it right away, since the filling will turn soft.
- Serve with
- Serve with thin lemon slices and rye toast spread with butter. Works well for a Sunday breakfast with tea or coffee.
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