Lox Onion Omelet
Elevate your breakfast or brunch game with this indulgent Lox Onion Omelet, a savory masterpiece packed with layers of flavor. This rich and creamy omelet begins with fluffy, perfectly cooked eggs enhanced by caramelized yellow onions and melt-in-your-mouth smoked salmon (lox). Cream cheese adds a velvety texture, while a sprinkle of fresh dill brings a burst of freshness to every bite. Quick to prepare in just 20 minutes, this elegant dish is ideal for a luxurious solo breakfast or a gourmet addition to any spread. With its irresistible combination of protein-packed eggs, omega-3-rich salmon, and tantalizing aromatics, this Lox Onion Omelet is bound to become your go-to recipe for an elevated morning meal. Perfectly balanced and utterly satisfying, it’s best served fresh and warm, garnished with a bit of extra dill for the ultimate finishing touch.
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Recipe Information
Ingredients
- 3 count large eggs
- 1 tablespoon milk
- 1 tablespoon butter
- 1 teaspoon olive oil
- 0.5 medium yellow onion
- 2 ounces lox (smoked salmon)
- 2 tablespoons cream cheese
- 1 teaspoon fresh dill
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium bowl and whisk together with the milk, salt, and black pepper until well combined. Set aside.
Slice the yellow onion into thin half-moons.
Chop the lox into bite-sized pieces and finely chop the fresh dill.
In a non-stick skillet, heat olive oil over medium heat. Add the sliced onion and sauté, stirring occasionally, until softened and lightly caramelized (about 4-5 minutes). Remove the onion and set aside.
Add the butter to the skillet and allow it to melt over medium heat. Swirl the pan to evenly coat with butter.
Pour the egg mixture into the skillet. Let it cook undisturbed for 1-2 minutes until the edges begin to set. Use a spatula to gently lift the edges and tilt the pan to let the uncooked egg run underneath.
Once the omelet is mostly set but still slightly runny on top, evenly distribute the sautéed onions, chopped lox, cream cheese dollops, and fresh dill over one side of the omelet.
Carefully fold the other side of the omelet over the fillings with a spatula. Let it cook for another 1-2 minutes to allow the cream cheese to melt and the omelet to fully set.
Slide the omelet onto a plate, garnish with more fresh dill if desired, and serve warm.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 12.9 mcg | 65% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
