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Mushroom Salmon Omelet

Salmon Fritata for a Norwegian morning

Total time
30 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

INGREDIENTS - 2 servings
  • 12 lb salmon
  • 1 Tablespoon olive oil
  • 14 Teaspoon sea salt
  • 14 Teaspoon black pepper freshly ground
  • 1 Tablespoon olive oil
  • 3 egg(s)
  • 1 Tablespoon half and half
  • 14 Teaspoon sea salt
  • 14 Teaspoon black pepper freshly ground
  • 1 Tablespoon butter
  • 1 Tablespoon chives, optional
  • 2 Oz beech mushrooms or any white mushroom, chopped
  • Preheat oven to 400 degrees. Place the salmon in a small baking dish and pour 1 tablespoon olive oil over the top and sprinkle with salt and pepper. Roast for 8-12 minutes or until the fish is cooked to desired doneness. Flake the salmon and set aside.
  • Meanwhile in a 10” sauté pan over medium-high heat, warm 1 tablespoon olive oil and add the mushrooms. Sauté until all the liquid has been absorbed and then remove the mushrooms from pan and wipe out the excess oil with a paper towel. Place the pan back over medium-low heat and add one tablespoon butter to melt.
  • In a bowl, break the eggs and add the half and half, salt and pepper and whisk vigorously to combine. Add the egg mixture to the pan and cook until just set, periodically pulling the eggs from the outer edge back towards the center with a spatula until all of the eggs are just starting to set, 3-5 minutes.
  • Once they are just setting add the mushrooms, goat cheese, salmon and fresh chives to one half of the eggs. Fold the egg mixture in half and cover with a lid until the eggs are cooked through, approximately 5-8 more minutes. Remove from the pan and serve immediately.

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