This smoked salmon and lemon herb cream cheese omelette is a fresh, creamy, protein-packed breakfast that feels restaurant-worthy but takes less than 15 minutes to make. With silky smoked salmon, bright lemon, and herby cream cheese, it's perfect for brunch, light lunches, or an indulgent weekend start.
It's quick and easy to make, and perfect if you're looking to impress your partner with a special breakfast or brunch! Enjoy it served with toasted bread, bagels, crumpets or muffins, or with a simple rocket salad and lemon dressing, or slices of avocado.
Tips
- Optional variations:
- Herb swap - change the parsley for dill, for a classic smoked salmon pairing.
- Hot smoked salmon - use flaked hot smoked salmon for a richer, meatier texture.
- Ricotta - swap the cream cheese for ricotta.
- Mediterranean - add spinach, feta and oregano alongside the salmon,
- Extra protein - add an extra egg white to the omelette, or serve with some cottage cheese on the side.
- Mini omelette wrap - turn it into a rolled omelette wrap for an on-the-go breakfast.
- This smoked salmon and lemon herb cream cheese omelette recipe is easily doubled if you're cooking for 4 people.
Frequently Asked Questions
Omelettes are best fresh, but you can prep the filling in advance and cook it in minutes when ready.
Dill, chives, parsley, and tarragon all pair really well with smoked salmon.
Yes - cottage cheese works well, though cream cheese gives a smoother, creamier texture.
Cook gently over low heat and remove from the pan while the centre is still slightly soft - it finishes cooking as it rests.
Yes - it's naturally low-carb and high in protein and healthy fats.
Rye toast, avocado, salad leaves, or roasted tomatoes make excellent sides.
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How to make this Smoked Salmon and Lemon Herb Cream Cheese Omelette
Ingredients
Lemon Herb Cream Cheese:
- 70g light cream cheese
- 1.5 tsp lemon juice
- 1 tbsp flat leaf parsley, finely chopped
- 1 tbsp capers, roughly chopped
- salt and freshly ground black pepper, to taste
Omelette:
- 2 tsp olive oil
- 3 large eggs, beaten
- 100g smoked salmon, sliced into 1cm strips
- freshly ground black pepper, to garnish
To serve (optional):
- bread, toasted
- bagels, toasted
- crumpets, toasted
- English muffins, toasted
Instructions
- Mix the ingredients for the lemon herb cream cheese together in a small bowl and season with salt and freshly ground black pepper, to taste. Set aside.
- Using a piece of kitchen roll, rub a large frying pan all over with the olive oil. Heat the frying pan on a high heat for 1 to 2 minutes and then pour in the beaten eggs. Move the pan in a circular motion to spread the eggs evenly over the surface.
- After 30 seconds, place half the salmon strips down the centre of the omelette. Top with 4 tsp of the lemon herb cream cheese mixture.
- Fold each side of the omelette over the filling (like an envelope). Cut the omelette in half and transfer each half to a plate. Top each omelette with the rest of the salmon strips and cream cheese mixture.
- Garnish with freshly ground black pepper and serve with your choice of toasted bread.
Serving suggestions
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Smoked Salmon and Lemon Herb Cream Cheese Omelette
Equipment
Ingredients
Lemon Herb Cream Cheese:
- 70 g (2.5 oz) light cream cheese
- 1.5 tsp lemon juice
- 1 tbsp flat leaf parsley finely chopped
- 1 tbsp capers roughly chopped
- salt and freshly ground black pepper to taste
Omelette:
- 2 tsp olive oil
- 3 large eggs beaten
- 100 g (3.5 oz) smoked salmon sliced into 1cm strips
- freshly ground black pepper to garnish
To serve (optional):
- bread toasted
- bagels toasted
- English muffins toasted
- crumpets toasted
Instructions
- Mix the ingredients for the lemon herb cream cheese together in a small bowl and season with salt and freshly ground black pepper, to taste. Set aside.
- Using a piece of kitchen roll, rub a large frying pan all over with the olive oil. Heat the frying pan on a high heat for 1 to 2 minutes and then pour in the beaten eggs. Move the pan in a circular motion to spread the eggs evenly over the surface.
- After 30 seconds, place half the salmon strips down the centre of the omelette. Top with 4 tsp of the lemon herb cream cheese mixture.
- Fold each side of the omelette over the filling (like an envelope). Cut the omelette in half and transfer each half to a plate. Top each omelette with the rest of the salmon strips and cream cheese mixture.
- Garnish with freshly ground black pepper and serve with your choice of toasted bread.
Notes
- Optional variations:
- Herb swap - change the parsley for dill, for a classic smoked salmon pairing.
- Hot smoked salmon - use flaked hot smoked salmon for a richer, meatier texture.
- Ricotta - swap the cream cheese for ricotta.
- Mediterranean - add spinach, feta and oregano alongside the salmon,
- Extra protein - add an extra egg white to the omelette, or serve with some cottage cheese on the side.
- Mini omelette wrap - turn it into a rolled omelette wrap for an on-the-go breakfast.
- This smoked salmon and lemon herb cream cheese omelette recipe is easily doubled if you're cooking for 4 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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