How to Make Smoked Salmon & Chive Protein Cloud Omelette
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment; lightly coat with nonstick spray.
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Whip egg whites and a pinch of salt until stiff peaks form, about 3-4 minutes.
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Gently fold in whole eggs, black pepper, and 1 tbsp Greek yogurt until just combined.
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Spoon mixture onto baking sheet, forming a 7-inch round nest. Bake for 10 minutes until golden and set.
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Top immediately with smoked salmon, dollops of the remaining yogurt, and sprinkle with chives. Serve warm.
Pro Tips for Perfect Smoked Salmon & Chive Protein Cloud Omelette
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large egg whites, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Smoked Salmon & Chive Protein Cloud Omelette?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Smoked Salmon & Chive Protein Cloud Omelette?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large egg whites?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.