Smoked Salmon Omelet

Made in minutes, omelets are a great last-minute meal, tasty any time of day. Omelets are also a clever use for cooked leftovers. In this Smoked Salmon Omelette recipe from the 2-Week Turnaround Diet Cookbook, you can easily replace the smoked salmon with leftover shredded chicken, coarsely chopped shrimp, or slivered fresh pork tenderloin.

under 10 mins

Ingredients for servings


  • 5 Egg Whites

  • 2 teaspoons chopped fresh Parsley

  • 0.125 teaspoon Herbes de Provence crushed

  • 1 cup Baby Spinach

  • 1 ounce Smoked Salmon thinly sliced

  • 2 tablespoons crumbled Goat Cheese 1 ounce

  • 1 slice Whole Wheat Bread toasted

  • 1 Orange sectioned


  • Whisk together the egg whites, parsley, and herbes de Provence in a medium bowl until blended. Set aside.

  • Heat a small nonstick skillet coated with cooking spray over medium heat. Cook the spinach in 1 tablespoon of water for 2 minutes or until wilted. Place in a bowl and set aside. Wipe the skillet clean.

  • Recoat the skillet with cooking spray and heat over medium heat. Add the egg mixture and cook, without stirring, for 15 seconds. When the edges begin to set, push them into the center with a rubber spatula, allowing the uncooked portion to cook. Cook for 2 to 3 minutes, continuing to the push edges into the center as they set, or until the eggs are no longer runny.

  • Scatter the spinach, salmon, and goat cheese on half of the omelet. Gently fold the other half over and cook for 1 minute to melt the cheese. Slide the omelet onto a plate. Serve with the toast and orange.


This recipe is a little high in sodium (you want to aim for no more than 600 to 650 milligrams per meal), so be sure to work this recipe into your daily total of 2,300 milligrams of sodium by selecting recipes for the remaining meals that are around 300 to 400 milligrams each.

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