Smoked Salmon, Feta & Asparagus Omelet

Smoked Salmon, Feta & Asparagus Omelet

Kathleen DeLuca
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Classic American
Servings 2 People
Calories 302 kcal


  • 4 oz. 125g asparagus
  • 1 tsp. coconut oil
  • 3 large eggs
  • 5 tbsp. 70ml milk, plant or dairy
  • 2 oz. 60g smoked salmon, cut into pieces
  • ¼ cup 30g feta cheese (or brie, camembert), cubed
  • 4-5 cherry tomatoes halved
  • dill to serve


  • Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about 1/2 cm pieces.
  • Boil in lightly salted water for about 2 minutes, then strain and set aside.
  • In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.
  • Heat the oven to 350F (180C). Heat the oil in a pan (diameter of approx. 24 cm) over medium heat, and pour in the egg mixture, rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).
  • Cover the pan with a lid and cook until the mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.
  • To serve sprinkle with fresh dill and season with freshly ground black pepper.
Keyword asparagus, egg, Feta Cheese