Breakfast/ Dairy-Free (Lactose)/ EasyPeasy/ Entree/ Gluten Free/ Pescatarian (Fish)

Smoked Salmon/Onion Baked Omelette

The best winter breakfasts are the ones that basically cook themselves.  Almost.  There is a little work involved in prepping the onions, beating the eggs and cutting the smoked salmon packet open.  Beyond that it goes into the oven and bakes!

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Print Recipe
Serves: 4 Cooking Time: 35 minutes

Ingredients

  • 12 eggs, beaten (large or extra large)
  • 8oz/230g smoked salmon
  • 1 large onion
  • olive oil
  • pepper

Instructions

1

Preheat oven to 350°F/175°C

2

Beat eggs in a bowl. Add pepper and set aside.

3

Open smoked salmon packet and pry pieces apart. Set on a plate.

4

Peel and slice onions.

5

Heat olive oil in an ovenproof skillet 10"-12"/25-30cm (such as All Clad or Le Creuset).

6

Add onions and sauté until softened, but not caramelized.

7

Remove from heat.

8

Lay salmon slices over onions.

9

Pour beaten eggs over the onions and salmon.

10

Place in oven and bake for 20-25 minutes.

11

Remove from oven when puffy and golden.

Notes

Perfect for breakfast with some fresh scones or muffins. Perfect for dinner with a crisp green salad and warm baguette.

Other favorite simple egg dishes that are great for a light dinner or hearty breakfast-

Huevos Divorciados from The Incredible Egg
Omelette from Jamie Oliver
Shakshuka from Melissa Clark of the NYT (subscription is worth the recipes)

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