~Jackie~
Easter is right around the corner so obviously that gets me thinking about one thing…..EGGS. Eggs are one of my favorite ingredients to work with; they are incorporated in so many savory dishes and baked goods. They are a cheap way to bring protein into any meal and that is why at least one or two nights a week we have “breakfast for dinner.” I have to give my fiance credit for this recipe because not only did he come up with it, but he makes the most amazing omelets (something I still need to master). The fresh salmon brings a salty burst of flavor to the meal and pairs perfectly with the sweet dill and feta cheese.
I think that dill is one of the most under used and under valued herbs. It brings a sweet freshness along with several health benefits to this dish. Dill is a not so popular, but it’s a great source of calcium and iron and is also known for its antioxidant, anti-inflammatory, and anti-viral properties. This dish is also low-carb and gluten free, but so tasty you won’t be missing anything. The salmon and dill are such a classic combination that you really don’t need to add anything extra; but we like to add some cooked red onion and cherry tomatoes for extra vegetables and bursts of flavor. These can be omitted or substituted with peppers, zucchini, or any other vegetable.
To make the omelets, begin by baking the salmon, then flake it when it comes out of the oven. While the salmon is cooking, saute the tomatoes and red onion until soft and broken down, it’s almost a mash (see picture). The most important step to cooking any omelet is a non-stick pan heavily coated with some oil. This is the only way to guarantee that your eggs wont stick and your omelet will turn out perfect. Last time I forgot to oil the pan so that batch turned out as scrambled eggs instead of an omelet which were very tasty, but not really the objective. It is also important to whisk the eggs in a bowl before putting them into the pan. I don’t think it is necessary to flip the omelet because it cooks through just enough on one side, and makes it easy to add all your ingredients to one side and just fold the other over.
Once you flip the omelet, turn off the heat and let it sit in the pan for another minute. Normally I go crazy for toppings and condiments, no matter what dish it is, but these omelets are so tasty on their own all you need is a touch more of fresh dill on top (not even hot sauce!). However, I do like to serve them with a warm English muffin or a slice of Banana Zucchini Walnut Bread. Cheers to breakfast for dinner!
- 8 eggs (4 per omelet - 2 whole eggs & 2 egg whites)
- 1/2 lb salmon fillet (about 1 cup total flaked salmon)
- 1/2 lemon, juice
- 1/2 red onion, diced
- 1 cup cherry tomatoes (about 2 handfuls)
- 1/2 cup feta cheese, crumbled
- 1/4 dill, coarsely chopped
- extra virgin olive oil (to coat pan)
- salt and pepper
- Preheat oven to 400 degrees.
- Line small baking dish with foil and some oil and place salmon fillet skin side down. Season with lemon juice and salt and pepper.
- Bake the salmon for 5 minutes, then broil for an additional 2 minutes. Take the salmon out, and once it has cooled flake using two forks.
- While salmon is cooking, add the red onion and cherry tomatoes to a non-stick skillet with a teaspoon of extra virgin olive oil. Cook on medium heat for about 15 minutes or until onions are soft and tomatoes have popped and cooked down.
- For the first omelet, place two whole eggs and two egg whites into a small bowl and whisk. Pour the whisked eggs into a non-stick pan on medium heat. (Make sure to add about a tablespoon of oil to the pan before adding the eggs and coat all sides and bottom.) Let sit for a few minutes, then scrape edges to allow uncooked egg to flow underneath.
- After about 4 minutes add half of the red onion and tomato mixture, half of the salmon, half of the feta cheese, and about a teaspoon of dill to one side of the omelet (do not flip). Fold over the other side of the omelet onto the other ingredients and let cook for another minute.
- Remove from pan and top with a spring of fresh dill.
- Repeat steps for second omelet.
- Make salmon a day ahead of time for a quick cooking time. Smoked salmon can be substituted as well.
