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Smoked Salmon Baked Omlette


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Smoked Salmon Baked Omlette


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Smoked Salmon Baked Omlette

Here in the Northwest there are many varieties of smoked salmon available. For this I don't use lox-type salmon. I buy the large piece of wild salmon that has been smoked. This dish is light and makes a great milchig break-the-fast dish or is nice for brunch.


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min


12 People


  • 24 ounce container small curd cottage cheese
  • 8 ounce package smoked salmon, cut into little shreds
  • 1/4 cup milk, cream, or half-n-half
  • 1 whole red onion, finely sliced
  • 6 eggs, beaten
  • 6 egg whites, beaten
  • salt, pepper to taste


Preheat the oven to 350F and spray a 9 x 13 glass baking pan with cooking spray.
Spray a non-stick skillet with cooking spray and over medium heat saute the sliced onions until they soften. Turn off heat and set aside.
Whisk together the eggs and egg whites. Add in cream (or milk) and 1/2 of the 24 oz carton of cottage cheese. Use an immersion blender to puree. Then mix in shredded smoked salmon, cooled sauteed onions and remaining cottage cheese.
Pour into prepared dish and bake until custard is set and the top is browned and puffed, approximately 30 minutes. (If you like it a little firmer, add about 10 minutes.)

About davises88


Compulsive baker. Inveterate recipe collector. Loves eggplant. Cooking is an exploration. Let's go.

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