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Smoked Salmon Vegetable Omelet

Tortilla de verduras con salmón ahumado


  • 2 large eggs
  • 2 oz smoked salmon
  • ½ cup spinach
  • ½ cup tomato, chopped
  • 2 tbsp olive oil
  • ½ medium avocado
  • 2 tbsp pumpkin seeds
  • 2 tbsp red onions
  • 2 leeks sliced
  • Salt and pepper to taste 



Heat the olive oil in a nonstick skillet over medium-high heat. Add onions, leeks, and cook, stirring for about 5 minutes. Add the spinach, tomato, salt, and pepper. Cook for 4 minutes. Remove the vegetables and place them on a plate. In the same pan over low heat, add the beaten eggs. Cook for 20 seconds. Add the sautéed vegetables to one side of the omelet. Fold the omelet in half over itself, resembling a half-moon. Cook until the egg is set. Serve with smoked salmon and avocado slices on top. Sprinkle pumpkin seeds on top for crunch, extra nutrition, and garnish.

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