The “Salmon and Asparagus Omelet” is a delightful and nutritious dish that brings together the delicate flavors of smoked salmon, fresh asparagus, and creamy eggs. This gourmet omelet is perfect for a luxurious breakfast, brunch, or even a light dinner. The combination of tender asparagus and savory salmon, enveloped in fluffy eggs, creates a mouthwatering experience that will satisfy your taste buds and leave you wanting more.

The origin of omelets can be traced back to ancient Persia and ancient Greece. These early versions were simple dishes made with eggs and various fillings like herbs and spices. Omelets evolved over time and spread throughout the Mediterranean region, with different cultures incorporating their own unique ingredients and cooking techniques.

In France, omelets gained popularity during the 17th century, and they eventually became associated with haute cuisine. The renowned French chef Marie-Antoine Carême is credited with popularizing omelets and refining their preparation. Today, omelets are enjoyed worldwide, and chefs continue to experiment with a wide range of fillings and flavor combinations.

SERVES: 1

PREP TIME: 10 MINUTES

COOKING TIME: 10 MINUTES

INGREDIENTS

• 4 large eggs
• 1/4 cup milk or cream
• Salt and freshly ground black pepper, to taste
• 6-8 stalks of asparagus, trimmed and cut into 1-inch pieces
• 100g smoked salmon, thinly sliced
• 2 tablespoons chopped fresh dill
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil

INSTRUCTIONS

1. Rinse the asparagus under cold water and trim the tough ends.
2. Cut the asparagus into 1-inch pieces, discarding any woody parts.
3. In a medium-sized bowl, whisk the eggs and milk (or cream) until well combined.
4. Season the mixture with salt and freshly ground black pepper to your liking. Set aside.
5. In a skillet, heat the olive oil over medium-high heat.
6. Add the asparagus pieces to the skillet and sauté for about 3-4 minutes, or until they become tender-crisp. Remove from the skillet and set aside.
7. In the same skillet, melt the unsalted butter over medium heat, coating the bottom and sides of the pan evenly.
8. Pour the whisked egg mixture into the skillet, spreading it out to cover the entire surface.
9. Allow the eggs to cook gently for about 2-3 minutes until they begin to set.
10. Arrange the sautéed asparagus and thinly sliced smoked salmon on one-half of the omelet.
11. Carefully fold the empty half of the omelet over the filling, creating a half-moon shape.
12. Continue to cook the omelet for another minute or until the eggs are fully cooked and the filling is warm.
13. Sprinkle the chopped fresh dill over the top of the omelet.
14. Slide the omelet onto a serving plate, and it’s ready to be served immediately.

NOTES:

• Serve the delicious Salmon and Asparagus Omelet hot, accompanied by some crusty bread or a side salad for a delightful and satisfying meal. This gourmet omelet is a wonderful way to elevate your breakfast or brunch experience with its combination of luxurious flavors and wholesome ingredients.