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By Michelle Lee
I love to integrate lox into breakfast, brunch or lunch for a delicious double-whammy of protein and omega-3s.
The bold color, mildly smoky flavor and truly luscious texture of Vital Choice Wild Alaskan Sockeye Salmon Nova Lox can elevate almost any everyday recipe to something sublime.
I learned the French trick for a perfectly fluffy omelet from (of course!) Julia Child, who adds a little water to the scrambled eggs. As the water cooks off it creates steam, which results in a lighter, fluffier omelet.
Unlike Julia, I chose not to flip my omelet before filling it, keeping the inside softly cooked. However, if you like your eggs a little more done, flip away and then fill!
A few notes for the cook
A well-seasoned iron pan (or non-stick, PFA-free skillet) is imperative for an omelet that slips effortlessly out of the pan.
I’ve written the recipe for one, which you can use to make omelets to order for guests — or just multiply the ingredients to match the number of diners.
I used the traditional chives and dill seasoning, but feel free to experiment! And if goat cheese isn’t your favorite, this would also be lovely with cream cheese.
Keep the heat medium to medium-low to cook the eggs gently, without browning them.
Lox & Goat Cheese Omelet with Fresh Herbs
My rating: 4+ out of 4 stars
- 2 large or extra-large eggs
- 1 tablespoon water
- 1 tablespoon fresh chives
- 1 teaspoon fresh dill
- Salt and pepper to taste
- 1 teaspoon unsalted butter
- 2 ounces Alaskan Sockeye Salmon Nova Lox, thawed
- 1 oz goat cheese
- Beat the eggs, water and herbs together in a medium bowl and season to taste with salt and/or pepper.
- Melt the butter in small nonstick skillet over medium heat. Add the egg mixture and gently stir once. As the edges of the egg begin to set, gently pull back the edges toward the center and tilt the pan — this allows the uncooked egg to move to the outside of the pan so the omelet cooks evenly.
- If you prefer your eggs more cooked, gently flip the omelet. Otherwise, once the top of the omelet begins to look set, top one half with goat cheese and lox pieces.
- Using a spatula, gently slide the omelet off the plate, folding it in half as you plate it.