My favorite place to plant myself on those weekends (when I had to be at work) was behind the omelet station. People love omelets. They also seem to love seeing them made to order right before their very eyes. I had a system, and as long as my pans weren't eff'ed up (breakfast cooks, you know what I'm talking about here), I could get all 6 of my burners going at the same time. It was a blast, it made the day go by fast, and it never failed to impress. I've made them in the highest building in town, in a dining room that had floor to ceiling windows all the way around. I've made them in dining halls for hungry students and their families. I've made them in private meeting rooms that contained a room full of huge, hungry football players and coaches. Some Saturdays I made between 300 and 400 omelets all by myself.
What I'm trying to say is that I can make the heck out of an omelet.
Guess what else I like? Making a single omelet all for myself. It's the perfect brunch for one when the rest of the family is at work and school. I grab any leftover bits and bobs in the fridge and pantry and fold them inside a tender blanket of egg.
Along with my love for eggs/omelets as brunch (or breakfast) food, I also adore an offering of smoked fish. Since not a single other member of my family agrees with this idea, I get to savor smoked fillets of salmon or whitefish, even smoked oysters, all by myself. I stuffed this particular omelet to the brim with smoked salmon, a few tender spears of asparagus, the end of a wheel of brie, and some colorful little tomato orbs that were hanging around.
Asparagus, Brie and Smoked Salmon Omelet
This tender omelet stuffed with smoked salmon, slender asparagus, creamy brie and ripe cherry tomatoes makes the perfect brunch for one (or more).
by
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: breakfast nut-free soy-free asparagus cheese eggs salmon Mothers Day
Ingredients (serves 1)
- 2 large eggs
- 2 teaspoons heavy cream
- big pinch of sea salt
- big pinch of ground white pepper
- 1/2 tablespoon unsalted butter
- 2 ounces hot smoked salmon, flaked
- 1 ounce brie cheese, sliced
- 4 thin asparagus spears, cooked and trimmed
- 3 cherry or grape tomatoes, quartered
Instructions
Omelets are done in a matter of minutes, so be sure to have all of your ingredients prepared and set out next to the stove when you're ready to make yours.
Beat the eggs, heavy cream, salt and pepper together in a small bowl. Set a 6-inch nonstick skillet over medium-high heat and add the butter. Once the butter has completely melted and you can see small bubbles in in, pour in the egg mixture.
Stir and swirl the eggs around, then let sit, lifting the edges (a Le Creuset Revolution Bi-Material Saute Spoon works nicely here) to allow the uncooked egg to flow under. Once the eggs are only slightly wet on top, carefully flip the omelet over. Working quickly, set the cheese onto half of the omelet, scattering the salmon, asparagus spears, and tomato over it. Turn off the heat, and fold the empty half of the omelet over the fillings.
Slide the omelet onto a plate and serve immediately.
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year, helping us celebrate brunch as we prepare for Mother's Day! 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone! If you haven't done so yet, head on over to my #BrunchWeek introduction page and enter our AMAZING BrunchWeek giveaway!
Take a look at what the #BrunchWeek Bloggers are creating today:
BrunchWeek Beverages:
Bloody Margarita from The Suburban Soapbox
Blueberry Sangria from Love and Confections
Spring-Infused Lemon Drop from Culinary Adventures with Camilla
BrunchWeek Egg Dishes:
Asparagus, Brie and Smoked Salmon Omelet from All Roads Lead to the Kitchen
Braised Leeks with Poached Eggs from Jane's Adventures in Dinner
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip
Chimichurri Breakfast Sandwich from Healthy Delicious
Crab Cake Eggs Benedict from The Redhead Baker
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
BrunchWeek Breads, Grains and Pastries:
Avocado Toast Bar from Sarcastic Cooking
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos
Mini Chocolate Chip Muffins from My Catholic Kitchen
Mocha Nut Granola from greens & chocolate
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon
Spiced Pear Oatmeal from Making Miracles
Vanilla Orange Scones from Sew You Think You Can Cook
BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear's Wife
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine
BrunchWeek Fruits, Vegetables and Sides:
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca
BrunchWeek Desserts:
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment
Lemon Bars from Chelsea's Messy Apron
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It's Yummi
Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
