Low Sodium Salmon & Avocado Omelet

Total time20 min

Prep time10 min

Cook time10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the omelet

4 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
2 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp olive oil

For the filling

6 oz cooked salmon, flaked
1 medium avocado, pitted, peeled, and sliced
2 tbsp fresh chives, finely chopped
1 tbsp fresh dill, roughly chopped
1 tsp apple cider vinegar

For serving

lemon wedges, for serving (optional)

Instructions

1
In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is slightly frothy, about 30 seconds.
2
In a small bowl, gently toss the flaked salmon with the apple cider vinegar, chives, and dill until evenly coated. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!