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Champagne Omelette is succulent and lusciously flavorful! Filled with smoked salmon, goat cheese, fresh dill and chives. Gluten-free. 

Champagne Omelette with Smoked Salmon

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  • Author: Tonia | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1 omelette 1x
  • Category: breakfast, eggs
  • Method: stovetop
  • Cuisine: American
  • Diet: Gluten Free


Champagne Omelette is succulent and lusciously flavorful! Filled with smoked salmon, goat cheese, fresh dill and chives. Gluten-free. 


Units Scale
  • 3 eggs (farm fresh is best!)
  • 2 tablespoons champagne or sparkling wine
  • 1/4 teaspoon salt
  • 2 teaspoons unsalted butter
  • 12 ounces smoked salmon, flaked ( or sub sauteed mushrooms or other veggies)
  • 1 tablespoon fresh dill, chopped (or use herbs of choice- tarragon is nice here!)
  • 2 teaspoons fresh chives, minced (or green part of green onions)
  • 1 ounce goat cheese, chevre, or cream cheese
  • black pepper to taste

Garnish with fresh avocado, cherry tomatoes, micro greens, and creme fraise.


  1. Have all your ingredients prepped and ready to go. This goes fast! (see notes)
  2. In a bowl whisk (a fork works too) together the eggs with champagne and salt, fully incorporating the whites and yolks until smooth and slightly airy.
  3. Warm the skillet (nonstick skillet works best, 8-inch) to medium heat. Add the butter let it melt and slightly foam. Pour the egg mixture in, after 20-30 seconds take a heat proof silicone spatula lift and push the edges towards the center. Turn the heat to medium-low. Tilt the pan to let the uncooked egg run into the open spaces on the pan. Continue this process until there’s no liquid egg left, but the top is still moist. (It is okay if the center is not fully cooked, it will continue cooking after folding together and the texture will be deliciously soft and succulent.)
  4. Season with black pepper, and sprinkle with fresh herbs. Place the smoked salmon and goat cheese down the center of the omelette. 
  5. Fold one side of the omelet over the middle, then fold the other side on top like a letter. Gently push with the rubber spatula, tilting the pan to help it slide onto the plate more easily. You might need to add a bit more butter to help it move smoothly. It’s usually easiest to flip the omelet so the fold lands on the bottom when serving.
  6. Top with more fresh herbs, creme fresh, fresh tomato, and avocado. 


Overcooking the eggs can make the omelette texture tough. Cooking them on high heat can make them rubbery. To avoid this, do not cook on high, keep the stove on a medium-low heat setting. Also, have all your fillings ready to go before you start cooking the eggs.


  • Serving Size: 1 large omelette
  • Calories: 470
  • Sugar: 3.8 g
  • Sodium: 371.4 mg
  • Fat: 31.7 g
  • Saturated Fat: 14.2 g
  • Carbohydrates: 18.8 g
  • Fiber: 10.4 g
  • Protein: 28.9 g
  • Cholesterol: 591.4 mg