Smoked salmon and asparagus omelette recipe

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  • Gluten-free
  • Nut-free








5 min


20 min

Fresh asparagus, tasty smoked salmon and Gruyère cheese are the perfect ingredients for a super-indulgent and easy-to-make omelette.


  • 1 x 300g bundle of fresh asparagus, trimmed
  • 1tbsp olive oil
  • Salt and freshly ground pepper
  • 12 large Lion quality eggs
  • 50g (2oz) butter
  • 225g (8oz) smoked salmon
  • 25g (1oz) Gruyère cheese, grated


  • Preheat a griddle pan. Cut the asparagus in half lengthways, toss in the olive oil and seasoning to taste. Lay the asparagus on the hot griddle pan and cook for 4-5mins, turning once until the asparagus is charred and tender. Beat the eggs with seasoning.

  • Melt a quarter of the butter in an medium frying pan. When sizzling, pour in a quarter of the egg mixture and cook for 3-4 mins, pushing the cooked egg into the centre of the pan with a spatula until no runny egg remains. Cook for 1 min until base is golden.

  • Scatter a quarter of the asparagus and salmon over the omelette and fold on to a plate. Sprinkle over the cheese. Repeat to make a further three omelettes in the same way.

Top tip for making Smoked salmon and asparagus omelette

Top tip: If you don't have a griddle pan, you could oven-roast the asparagus at 200°C (400°F, gas mark 6) for 10-15mins.

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(145 ratings)
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