Baked Omelette Rolled with Smoked Salmon
This Salmon Omelet Roll is a dish that's as delicious as it is impressive! Featuring fluffy eggs rolled with smoke salmon and chives, this oven omelette recipe is a brunch game-changer that's perfect for impressing your Easter guests or indulging in a lazy Mother’s Day breakfast in bed.
Equipment
- 1 Large Mixing Bowl (for mixing eggs)
- 1 Whisk (for whisking eggs)
- Sheet Parchment Paper (for lining pan)
- 1 9x13-inch Casserole Pan (for baking omelet)
Ingredients
For the Smoked Salmon Omelette
- Olive Oil (or non-stick cooking spray for parchment paper)
- ¾ cup Half & Half (substitute: heavy cream or whole milk)
- 1/4 Cup All Purpose Flour (leveled)
- 8 Large Eggs
- 1 tablespoon Dijon mustard (I used Dijon-Chardonnay Mustard)
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground pepper
- 1 cup Parmigano Reggiano Cheese – freshly grated & DIVIDED
- 4 - 6 oz Smoked or Cured Salmon - to taste (substitute: cooked ham, bacon, sausage)
- 3 TBS Chives – thinly sliced (substitute: fresh dill)
- Optional Garnish: Pico de Gallo - to taste
Optional Sauce for Serving
- 1 tsp Vodka
- 1 TBS Horseradish Sauce
- ½ scant Cup Crème Fraiche
- 1 TB Chives – thinly sliced
Instructions
- Preheat Oven: Arrange oven rack to middle position, then preheat to 350 degrees.Prepare Pan: Line a 9 x 13’’ casserole dish with parchment paper, making sure the parchment comes up and over the sides of the pan, with about a 1-inch or more excess hanging over the sides of the pan. Spray or brush the parchment with olive oil to prevent the eggs from sticking. Then, set the pan aside.
- Prepare the Eggs: In a large bowl, combine the half & half with the flour and whisk well. Next, crack in the eggs into the bowl. Then, add the mustard and season with salt and pepper to taste. Use the whisk and mix VERY VERY WELL. (Tip: For a silky smooth egg omelet, you MUST whisk, whisk, whisk! Whisk until you think the eggs are combined, and continue to whisk for 1 minute. Alternatively, use an immersion blender or transfer the eggs to a high speed blender and blend to save you arm from the workout.)
- Add Eggs to Pan: Carefully pour the omelet mixture into the prepared pan, tilting to ensure mixture gets into the corners of the pan. Sprinkle ½ cup of the parmesan cheese evenly over the top of the eggs.
- Bake, rotating the pan once halfway through cooking, for 18 - 22 minutes or until eggs are ALMOST set. Add More Cheese, Bake Again: Sprinkle the remaining cheese evenly over the top of the eggs. Return to the oven and bake until the eggs are JUST set in the center, about 2-4 minutes.
- OPTIONAL- Meanwhile, Make the Vodka-Horseradish Sauce: Add all the sauce ingredients to a small bowl. Season with salt and pepper and whisk together. Cover and place in the refrigerator to allow the flavors to marry.
- Let Omelet Cool Slightly: Transfer the omelet (still on parchment) to a clean work surface by lifting up on the corners of the parchment paper. Set the omelette aside and allow it to slightly cool, about 1 ½ minutes. (Note: The omelet is easiest to roll while it's still warm. However, you also don't want to cook the salmon or burn your fingers! You just need to set it aside until you can safely handle it.)
- Fill Omelette: Arrange slices of smoked salmon evenly all over the top of the omelet, leaving an empty border of about an ½ - 1-inch on all sides. Then, sprinkle the chives over the salmon.
- Roll Omelet: Beginning at a short end of the omelet, lift the parchment paper and begin to roll up the omelet tightly into a cylinder, peeling back the parchment as you continue to roll the eggs. Arrange the rolled omelet so the seam is facing DOWN.
- Slice and Serve: Using a sharp utility knife or serrated knife, thinly slice the egg roll into even servings. Drizzle with sauce and garnish the eggs with pico de gallo, if using. Enjoy!
Notes
- Don’t forget to line your sheet pan with parchment, and then go the extra mile by greasing the parchment. This will ensure all the fluffy, eggy goodness of this smoked salmon omelet makes it to the plate!
- Whisk the eggs until they are fully combined and slightly frothy before adding any other ingredients. For the silkiest eggs, I recommend using an immersion blender or high-powered blender.
- Don't overfill the omelet with too many ingredients as it may make it difficult to roll up. I suggest leaving a border of about an ½ - 1-inch on all sides.
- Use the parchment paper to help you roll the baked omelette with smoked salmon, starting on the narrow end.
Nutrition
Calories: 388kcal Carbohydrates: 10g Protein: 31g Fat: 23g Saturated Fat: 11g Cholesterol: 418mg Sodium: 1170mg Potassium: 299mg Sugar: 1g Vitamin A: 1080IU Vitamin C: 3.1mg Calcium: 385mg Iron: 2.7mg