Low FODMAP Smoked Salmon, Cream Cheese and Chive Omelette

This luxurious omelette makes a fantastic light lunch or tasty weekend brunch, especially when served with toasted spelt bread!


  •  3 free-range eggs
  •  salt and freshly ground black pepper
  •  1 tsp olive oil
  •  1 tbsp butter
  • 2 tbsp full fat cream cheese
  •  30g smoked salmon, roughly chopped
  • small bunch of fresh chives, finely chopped

 Preparation method

  1.  In a mixing bowl, gently beat the eggs together with a pinch of salt and pepper.
  2. In another bowl mix the smoked salmon, cream cheese and chives together.
  3.  Heat the olive oil and butter together in an omelette pan (or non-stick frying pan) until the butter begins to foam. Pour in the egg mixture and cook for a few seconds.
  4. Allow the omelette to set lightly before scraping the set part around the edges inwards to the centre. Repeat this motion 4-5 times, or until the omelette has lightly cooked through but is still soft and creamy in the centre.
  5.  Sprinkle the chopped smoked salmon and cream cheese mixture into the middle of the omelette and fold the omelette over in half.
  6. Slide the omelette out onto dish and serve.