Omelet with Smoked Salmon and Feta

Let me tell you something about omelets. Most of the time, they’re a stovetop-only affair. You stand there with a spatula, gently folding, hoping nothing sticks. And then there’s this omelet – the oven-finish method that’s almost impossible to mess up.

This Omelet with Smoked Salmon and Feta is a stovetop-to-oven situation. You cook it covered on the stove until the edges set, then pop it in the oven to finish. No flipping. No folding. No omelet anxiety.

The filling is what makes it special. Tender asparagus, salty smoked salmon, creamy feta, sweet cherry tomatoes, and fresh dill. It’s like a fancy brunch dish that comes together in 25 minutes.

The best part? It’s gluten free, low carb, high protein, and meal prep friendly. And it serves two – perfect for date night breakfast or meal prep for the week.

Let’s make an omelet that’ll make you feel like a brunch pro.

Try my Stuffed Omelet Roll-Ups recipe.

Why You’ll Love the Recipe

1| No flipping, no folding. Stovetop then oven. Fail-proof.

2| Fancy brunch vibes. Smoked salmon, feta, asparagus, dill. Impressive.

3| High protein (26g) + low carb (6g). Fits almost every diet.

4| 25 minutes start to finish. Fast enough for a weeknight breakfast-for-dinner.

5| Gluten free + meal prep friendly. Reheats beautifully.

6| One pan. Start to finish. Minimal cleanup.

Try my Spanish Omelet with Zucchini recipe.

What You’ll Need to Make

You’ll need a 24cm (9.5-inch) oven-safe pan (non-stick is best), a small pot for boiling the asparagus, a whisk, a mixing bowl, a cutting board, and a knife.

Ingredients (Serves 2):

• 4 oz. (125g) asparagus
• 1 tsp. coconut oil
• 3 large eggs
• 5 tbsp. milk (plant-based or dairy)
• 2.1 oz. (60g) smoked salmon, cut into pieces
• 4 tbsp. feta cheese, cubed
• 5 cherry tomatoes, halved
• Dill, for garnish
• Salt and pepper, to taste

Nutrition per serving (estimated): Energy: ~350 kcal | Carbs: 6g | Protein: 26g | Fat: 24g

Recipe Keys: Gluten Free, Low Carb, High Protein, Meal Prep, Quick Meal

Try my Kai Jeow (Thai Omelet) recipe.

What You’ll Need to Do

Time needed – 25 mins

Alright, let’s make an omelet that’s fancy enough for brunch but easy enough for a Tuesday.

1| First, preheat your oven to 350°F (180°C).

2| Prep the asparagus. Wash the stalks. Snap off the tough ends – they’ll naturally break where the tender part begins. Then slice the tender stalks diagonally into ½ cm pieces. Diagonal cuts look nicer.

3| Boil the asparagus. Bring a small pot of lightly salted water to a boil. Add the asparagus pieces and cook for 2 minutes. They should be bright green and crisp-tender. Drain and set aside.

4| Make the egg mixture. In a mixing bowl, whisk together the eggs and milk with a pinch of salt and pepper.

5| Stir in the good stuff. Add the blanched asparagus, smoked salmon pieces, and cubed feta cheese. Stir until everything is evenly distributed.

6| Heat your pan. Place a 24cm oven-safe pan over medium heat. Add the coconut oil and let it melt.

7| Pour in the egg mixture. Spread it evenly. If any toppings have shifted, rearrange them so they’re distributed throughout.

8| Place the cherry tomatoes on top, cut side up. They’ll roast slightly in the oven.

9| Cover the pan with a lid (or foil). Cook on the stovetop for about 5 minutes, until the mixture starts to set around the edges.

10| Remove the lid. Transfer the pan to the preheated oven.

11| Bake for 6-10 minutes, until the omelet is fully set and slightly puffed. The center should be firm to the touch.

12| Remove from the oven. Garnish with fresh dill and a crack of freshly ground black pepper.

13| Slice into wedges (like a pie) or serve in big scoops.

14| Serve immediately. This omelet is best hot from the oven.

15| Eat with a fork. Enjoy with a side of arugula or a slice of toast.

Try my Cottage Cheese Protein Omelet recipe.

Easy Ingredient Swaps

1| No asparagus? Use broccoli florets, spinach, or zucchini. Adjust blanching time accordingly.

2| No smoked salmon? Use lox, hot smoked salmon, or even cooked bacon.

3| No feta? Use goat cheese, cream cheese cubes, or cottage cheese.

4| No coconut oil? Use butter, olive oil, or any neutral oil.

5| No cherry tomatoes? Use diced Roma tomatoes or sun-dried tomatoes.

6| No fresh dill? Use fresh parsley, chives, or even a sprinkle of dried dill.

7| Dairy free: Use plant-based milk and dairy-free feta (many brands exist).

Try my Potato Cheese Omelet recipe.

Some Twist and Tweak Ideas

1| Spinach and feta version: Skip asparagus. Add 2 cups fresh spinach (wilt first).

2| Mediterranean version: Add olives, sun-dried tomatoes, and oregano.

3| Mushroom version: Sauté 4 oz sliced mushrooms before adding to the egg mixture.

4| Spicy version: Add a pinch of red pepper flakes or a dash of hot sauce.

5| Herb version: Add fresh chives, parsley, and tarragon to the egg mixture.

6| Cheese lover version: Add extra feta or sprinkle Parmesan on top before baking.

7| Lower fat version: Use 2 whole eggs + 4 egg whites. Reduce feta to 2 tbsp.

Try my Tortang Giniling (Filipino Beef Omelet) recipe.

Some Helpful Tips

1| Snap the asparagus ends, don’t cut them. They naturally break where the tough part ends and the tender part begins. Less waste, perfect every time.

2| Don’t skip blanching the asparagus. Raw asparagus will be tough in the final omelet. 2 minutes in boiling water is perfect.

3| Use an oven-safe pan. Your pan must be able to go from stovetop to oven. Non-stick is fine up to 350°F (check manufacturer guidelines). Cast iron works great.

4| Don’t over-bake. The omelet is done when the center is firm to the touch. Over-baking makes it dry and rubbery.

5| Let it rest for 2 minutes after removing from the oven. The omelet will set further and hold its shape better when slicing.

6| Use a lid on the stovetop. Trapping steam helps the top cook evenly before it goes in the oven.

Try my Sweet Potato Spanish Omelet recipe.

Some Budget-Friendly Tips

1| Asparagus on sale in spring. Buy extra. Freeze it for later.

2| Smoked salmon is the splurge. Use half the amount (30g) and supplement with extra feta. Or use canned salmon.

3| Feta in blocks is cheaper than pre-crumbled. Buy a block, cube it yourself.

4| Eggs are still affordable. 3 eggs for 2 servings. That’s 1.5 eggs per person. Not bad.

5| Cherry tomatoes on sale. Buy a pint. Use half here, save the rest for salads.

6| Make a double batch. Twice the omelet. Same amount of work. Eat for days.

Try my Omelet With Cottage Cheese and Basil recipe.

Some Serving Ideas

1| As breakfast or brunch. Serve with a side of fresh fruit or a small salad.

2| For lunch. Slice into wedges. Pack in a container. Eat cold or room temperature.

3| For dinner. Breakfast-for-dinner vibes. Serve with roasted potatoes or a slice of toast.

4| On a bagel. Pile a scoop onto an everything bagel with cream cheese. Next level.

5| With a side of arugula. Peppery greens with lemon vinaigrette. Perfect contrast.

6| For meal prep. Make a double batch. Portion into containers. Reheat for breakfast all week.

Try my Japanese Soboro Don recipe.

Some Storage and Reheating Tips

This recipe is meal prep friendly.

Fridge: Store in an airtight container for up to 4 days. The texture is best fresh, but it holds up well.

Freezer: Freeze for up to 2 months. Wrap individual slices in plastic wrap and foil. Thaw overnight in the fridge.

Reheating from fridge:

• Microwave: 30-45 seconds per slice. Quick and easy.
• Oven (best): 350°F for 5-7 minutes. Restores the fluffy texture.
• Air fryer: 350°F for 3-4 minutes. Adds a nice crisp edge.

Reheating from frozen: Bake at 350°F for 10-12 minutes, or microwave for 60-90 seconds.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I’ve made a lot of omelets. Folded ones, flipped ones, ones that ended up as scrambled eggs because I messed up the flip. This stovetop-to-oven method is the most forgiving way to make an omelet, and this smoked salmon and feta version is my favorite.

The asparagus stays crisp-tender. The smoked salmon adds salty, smoky richness. The feta is creamy and tangy. The cherry tomatoes burst with sweetness. And the fresh dill on top? That’s the finishing touch.

Twenty-five minutes. One pan. No flipping. No folding. Just a gorgeous, protein-packed, low carb omelet that tastes like a fancy brunch.

Make it for a lazy Sunday morning. Make it for a quick dinner. Make it for meal prep.

However you serve it, you’re getting an omelet that’ll make you feel like a brunch pro.

Now go snap some asparagus.

~ Danny Davis

P.S. If you try the spinach and feta version, let me know. That’s my go-to when I don’t have smoked salmon on hand. Just as delicious.