Smoked salmon and asparagus omelette

Smoked salmon and asparagus omelette
  • Serves: 1
  • Prep: 5 mins
  • Cook: 10 mins

If you’re looking for a light, healthy meal then why not try an egg-based favourite; a smoked salmon and asparagus omelette that’s nutritious and indulgent.


  • 100g bundle of fresh asparagus, trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground pepper
  • 3 large British Lion eggs
  • 15g butter
  • 50g smoked salmon


  1. Preheat a griddle pan. Cut the asparagus in half lengthways, toss in the olive oil and seasoning to taste. Lay the asparagus on the hot griddle pan and cook for 4-5 minutes, turning once until the asparagus is charred and tender. Beat the eggs with seasoning.
  2. Melt a quarter of the butter in an medium frying pan, when sizzling pour in a quarter of the egg mixture and cook for 3-4 minutes, pushing the cooked egg into the centre of the pan with a spatula until no runny egg remains. Cook for 1 minute until base is golden.
  3. Scatter a quarter of the asparagus and salmon over the omelette and fold onto a plate. Repeat to make a further three omelettes in the same way.

Cook’s tip
If you don’t have a griddle pan, you could oven-roast the asparagus at 200C/Fan/180C/400F/Gas Mark 6 for 10-15 minutes.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
639 2.1g 38.3g 53.4g 16.0g 3.6g

Click on the stars to rate this recipe:

3.2 / 5 rating (50 votes)

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