zoom Smoked salmon & asparagus omelette

    Save to your scrapbook

    Smoked salmon & asparagus omelette

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Smoked salmon & asparagus omelette

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 7 minutes
    • Total time: 12 minutes

    Serves: 2


    2 tsp sunflower or vegetable oil
    230g pack asparagus, woody ends removed.
    4 Waitrose Free Range Omega 3 Rich Eggs
    100g pack Waitrose 1 Peat & Heather Scottish Smoked Salmon, cut into thick strips
    1 bunch John Hurd’s Organic Watercress, big stems removed
    1 lemon, in wedges


    1. Heat a non-stick frying pan (about 23cm across is good). Add 1 tsp oil and the asparagus, season and cook for 5-6 minutes over a high heat until just tender and starting to char. Tip out onto a plate.

    2. Add the remaining oil to the pan. Beat the eggs loosely, season, then pour into the pan. Cook for about 1 minute. Use the back of the fork now and again to encourage the egg to set in creamy ribbons. When most of the omelette is set but the top still a little creamy, scatter over the salmon and leave for a few seconds. Transfer to a plate, if you like.

    3. Mound the asparagus on top, plus a handful of the watercress. Finish with a good squeeze of lemon juice and seasoning. Serve the rest of the watercress and lemon on the side.

    Cook’s tip For a fish-free version, top the omelette with soft goat’s cheese instead of the salmon, then finish with the asparagus, leaves and lemon.  

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars