Whip up this open omelette quickly before work and school, or casually on a weekend morning.

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  • 3 eggs
  • To taste, salt and pepper
  • 1 tablespoon butter
  • 50 g HUON cold smoked salmon
  • ½ cup  baby spinach leaves


  1. Break the eggs into a bowl, season with salt and pepper and beat with a fork. Heat an omelette pan, add the butter and when foaming, pour in the beaten eggs.
  2. When they begin to set, scrape the sides towards the middle and shake the pan. After a minute, scatter the baby spinach leaves and salmon pieces over the eggs.

Serves: 1

Prep time: 5min Cook time: 3min