Blue Heron's Glacier Bay Smoked Omelet

Vicki Butts (lazyme)


This is from the Blue Heron Bed & Breakfast at Glacier Bay, Gustavus, Alaska. I'm guessing at the number of servings since none were given.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 1 Tbsp
    butter, melted
  • 6
  • 1/8 c
    evaporated milk
  • pinch
  • 1 Tbsp
    chives, chopped
  • ·
    pepper, to taste
  • 1 Tbsp
    smoked salmon, crumbled
  • 1/4 c
    smoked salmon, crumbled
  • ·
    mushrooms, sliced, sauteed, optional
  • ·
    onions, sliced, sauteed, optional
  • ·
    sour cream, optional
  • ·
    capers, optional

How to Make Blue Heron's Glacier Bay Smoked Omelet


  1. Beat eggs until light in a bowl.
  2. Heat butter in a skillet and pour in the egg mixture.
  3. Roll eggs around the pan and cook until it starts to set up.
  4. Tip pan to the side and lift up the edges so the uncooked portion can slip under the set eggs.
  5. As eggs start to firm up, add the goodies like sautéed onion & mushrooms, chopped chives, and the crumbled smoked salmon.
  6. Fold over the egg mixture so you have a proper 1/2 circle omelet.
  7. Serving your omelet with sour cream and chives is a nice choice.
  8. Portions vary based on richness and amount of salmon used.
  9. Good served with sourdough bread, toasted.

Printable Recipe Card

About Blue Heron's Glacier Bay Smoked Omelet

Course/Dish: Eggs
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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