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Lemon Dill Omelet


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  • 1 tablespoon butter
  • Zest of 1 lemon finely diced
  • 3 eggs lightly beaten
  • 1 1/2 teaspoons chopped fresh dill
  • 1/3 cup chopped cured Scottish salmon
  • 1 teaspoon sour cream (optional)
  • 3 lemon slices for garnish


Servings 1


Step 1

Clarify the butter by melting it in a small saucepan and skimming off the white foam.

Warm the clarified butter in an 8-inch nonstick skillet over low heat. Stir together the lemon zest, eggs and dill in a small bowl and pour the mixture into the skillet.

Using a rubber spatula, stir the mixture thoroughly until the eggs form soft mounds. Let it rest on low heat until the top of the omelet is almost dry, about 1 minute.

Add the chopped salmon in a thin layer over half the surface of the eggs. Fold the omelet over and lift it onto a plate.

Garnish with the sour cream and lemon slices.

This recipe yields 1 serving.

Each serving: 393 calories; 26 grams protein; 3 grams carbohydrates; 1 gram fiber; 30 grams fat; 13 grams saturated fat; 678 mg. cholesterol; 941 mg. sodium.

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