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What’s cooking today: Smoked salmon omelette



What’s cooking today: Smoked salmon omelette

Tony Jackman’s smoked salmon, cream cheese and chive omelette, on a Mervyn Gers Ceramics plate. (Photo: Tony Jackman)

Here’s a quick and easy breakfast with a bit of luxury, taken up a notch by the inclusion of smoked salmon and Parmesan.

The smoked salmon in this omelette is accompanied by cream cheese into which cream, chives and Parmesan has been stirred. I used four eggs, but they were rather small; so opt for three if extra large. Two? Only the stingiest would use a mere two eggs in an omelette.

There are also snipped chives, a dash of cream, and a little onion powder in the mix. Onion powder is a powerful little kitchen cupboard ingredient which gives a lift to all sorts of dishes. Consider making it a staple of your cooking.

I have a pan which I call “my omelette pan”, which is not to say I don’t use it for other things. It’s a modest nonstick one which is just the right size (i.e. not too wide) for an omelette.

The quantities are per one omelette, so multiply as required.


(Per 1 omelette)

3 to 4 eggs

3 Tbsp butter

150 g smoked salmon

50 g cream cheese

2 Tbsp cream

2 chives, chopped

1 Tbsp grated Parmesan

½ tsp onion powder


Black pepper

Garlic chives, chopped, for garnish


Cut the salmon into smallish strips. Have them ready next to the stove.

Spoon the cream cheese into a bowl and stir in the cream, chives and grated Parmesan.

Season with the onion powder, salt and pepper and stir. Have the bowl ready next to the stove.

Whisk the eggs vigorously in a small bowl. 

Melt the butter in a pan on a medium heat and wait for the butter to foam. Add the beaten eggs all at once while moving the pan this way and that so the egg distributes evenly. Turn down the heat.

Using a spatula, move the mixture away from the sides at different points while tilting the pan in that direction so the runny egg runs to that edge. Repeat at various points until there isn’t a great deal of runny egg left on top.

Leave the pan flat on the low heat and lay out the smoked salmon in a half moon on one half of the omelette. Spoon the cream cheese mixture on top of it.

Push the spatula under the other half of the omelette and flip it towards the opposite side. Let it cook on the low heat for another minute or two, then slide it onto a plate.

Repeat as necessary: that’s the thing about omelettes; they can only be done one at a time, unless you use two (three, four…) pans. Season the top with salt and black pepper and garnish with chives and grated Parmesan. DM/TGIFood

Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here

Mervyn Gers Ceramics supplies dinnerware for the styling of some TGIFood shoots. For more information, click here.

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

SUBSCRIBE to TGIFood here. Also visit the TGIFood platform, a repository of all of our food writing.


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