Smoked Salmon, Feta and Asparagus Omelette

I have to say this recipe is right up my street!! I think it makes the most amazing brunch but equally could be served up as a lunch or evening meal with maybe a light salad and a couple of new potatoes.

Again this is another recipe with a good amount of protein, to help keep you full until the next meal time.

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Smoked Salmon, Feta and Asparagus Omelette

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  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 2 1x


A delicious meal any time of the day!



125g asparagus

1 tsp. coconut oil

3 large eggs

5 tbsp. (70ml) milk

60g smoked salmon, cut into pieces

30g feta cheese (or brie, camembert), cubed

45 cherry tomatoes, halved

Dill, to serve


  1. Heat the oven to 180Β°C.
  2. Wash the asparagus, break off the hard ends then discard (they will break themselves in the right place). Cut the softer stalks diagonally to about Β½ cm pieces.
  3. Boil in lightly salted water for about 2 minutes, then strain and set aside.
  4. In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.
  5. Heat the oil in a pan (diameter of approx. 24cm) over medium heat, and pour in the egg mixture.
  6. Rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).
  7. Cover the pan with a lid and cook until the mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.
  8. To serve sprinkle with fresh dill and season with freshly ground black pepper.


This will keep cooked in the fridge for a day or two, so would make a great addition to your work lunch bag.

  • Prep Time: 10
  • Cook Time: 15


  • Calories: 302

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