Smoky Salmon Spinach Omelet

Prep Time: 10 minutes
Cook Time: 6 minutes
Soak Time: 0 minutes
Total Time: 16 minutes
Servings: 1 hearty (or 2 light)

Overview

This silky, café-style omelet layers baby spinach, creamy cheese, and ribbons of smoked salmon inside custardy eggs with a delicate, just-set center. The trick is gentle heat, a quick curd set, and a final steam to finish without browning. Bright lemon, chives, and a touch of black pepper wake up the salmon’s smokiness, while cream cheese (or goat cheese) melts into pockets of tangy richness.

Ingredients

3 large eggs
1 tbsp milk or water
½ tsp Dijon mustard (optional, for depth)
¼ tsp kosher salt, pinch black pepper
1 tsp unsalted butter (plus a dab for finishing)
1 packed cup baby spinach (about 30 g), roughly chopped
1–1½ oz cold-smoked salmon, sliced into thin strips
2 tbsp cream cheese (or crumbled goat cheese/feta)
1 tbsp chopped chives (or dill)
½ tsp lemon zest, plus a lemon wedge to serve

Optional add-ins

Capers, thin red onion slivers, or shredded Gruyère/Swiss for extra melt.

Method

Beat the eggs: In a bowl, whisk eggs, milk/water, Dijon, salt, and pepper until fully homogenous (10–15 seconds). Uniform mixing gives a tender, custardy set.
Wilt the greens: Heat a 10-inch nonstick skillet over medium. Add butter; when foamy, toss in spinach with a pinch of salt. Sauté 30–45 seconds until just wilted. Slide spinach to a plate.
Set the curds: Return skillet to medium-low. Add a tiny dab of butter if the pan looks dry. Pour in eggs. With a silicone spatula, stir small circles, lifting and sweeping so soft curds form while you tilt the pan to let uncooked egg fill gaps. This takes ~60–90 seconds.
Fill & steam: When the top is still glossy but mostly set, scatter spinach across one half. Dot with cream cheese, then drape smoked-salmon strips. Sprinkle chives and lemon zest. Reduce heat to low, cover 30–45 seconds to steam-melt the cheese and set the top without browning.
Fold & finish: Loosen the edge, fold the bare half over the filling. Slide to a warm plate. Brush with a whisper of butter, crack on pepper, and serve with lemon.

Chef Tips & Swaps

Heat control = texture: Medium-low heat prevents browning and keeps the omelet custardy.
Cheese choice: Cream cheese offers classic bagel-and-lox vibes; goat or feta adds tang; Gruyère brings nutty melt.
Herb path: Chives are delicate; dill is more aromatic. Use what pairs with your salmon.
Smoked salmon types: Cold-smoked (lox-style) stays silky; hot-smoked flakes like cooked fish—both work.
Make it for two: Use 4–5 eggs and a 12-inch skillet; cook 1–2 minutes longer.
Lighten it up: Swap cream cheese for cottage cheese curds; use water instead of milk for a fluffier set.
Add crunch: Serve with quick-dressed arugula or cucumber ribbons and capers.

Safety & Serving

Use ready-to-eat smoked salmon from a reputable source and keep it chilled.
People who are pregnant or immunocompromised commonly avoid cold-smoked fish; hot-smoked is a safer alternative.
Eggs should be cooked until the omelet is just set; if you prefer firmer, cover an extra 15–30 seconds.