Souffled Smoked Salmon and Tarragon Omelette
Delight your taste buds with this elegant Souffled Smoked Salmon and Tarragon Omelette, a perfect harmony of light, airy texture and savory sophistication. This recipe combines velvety beaten egg whites with rich smoked salmon, fragrant fresh tarragon, and a hint of Parmesan cheese for a gourmet breakfast or brunch experience. Gently baked to achieve a golden soufflé-like finish, it’s both visually stunning and incredibly satisfying. With a quick prep time of just 10 minutes and easy stovetop-to-oven cooking, this omelette is perfect for impressing guests or elevating a quiet morning at home. Serve it warm and fluffy, garnished with a sprig of tarragon for a refined touch.
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Recipe Information
Ingredients
- 3 units large eggs
- 60 grams smoked salmon
- 1 tablespoon fresh tarragon
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 tablespoon whole milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F). This will be used to finish the omelette.
Separate the egg yolks and whites into two clean bowls.
Whisk the egg yolks with the milk, salt, and pepper until smooth. Chop the fresh tarragon finely and stir it into the yolk mixture.
Using an electric mixer or a whisk, beat the egg whites until they form soft peaks. Be careful not to overmix; the whites should hold their shape but remain smooth and glossy.
Gently fold the beaten egg whites into the yolks using a spatula, being careful not to deflate the mixture. Use a folding motion by cutting through the middle and sweeping around the sides until just combined.
Heat a medium, ovenproof nonstick skillet over low-medium heat and melt the butter, coating the bottom and sides of the pan.
Pour the souffled egg mixture into the pan, spreading it out evenly. Cook for 2-3 minutes, allowing the bottom to set while the top remains slightly runny.
Distribute the smoked salmon pieces evenly across one side of the omelette and sprinkle with grated Parmesan.
Transfer the skillet to the preheated oven and bake for 5-6 minutes, or until the top of the omelette is set and lightly golden.
Using a spatula, gently fold the omelette in half over the filling. Slide it onto a serving plate and garnish with an extra sprig of tarragon, if desired.
Serve immediately and enjoy your elegant Souffled Smoked Salmon and Tarragon Omelette!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 242 mg | 19% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 390 mg | 8% | |
*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.
