Kippers Omelet


    5 minutes min


    10 minutes min




  • 1 can Season Kipper Snacks (3.25 oz.)
  • 4 large eggs
  • 1 tsp water
  • Salt and pepper
  • 2 tsp butter
  • 2 Tbsp cream cheese
  • ¼ cup cherry tomatoes, sliced
  • ½ pound skinny asparagus, blanched
  • 2 Tbsp fresh chives, chopped, plus more for serving


  • Whisk together eggs, water, salt and pepper in a small bowl.
  • Melt 1 tsp butter in a small nonstick pan over medium-low heat. Tilt pan to ensure the entire bottom is coated. Add ½ of the egg mixture and cook for 1 minute without stirring.
  • Place ½ kippers, 1 Tbsp cream cheese, 2 Tbsp tomatoes, ½ asparagus, and 1 Tbsp chives over one half of the eggs. Cook for 1 minute longer.
  • Using a rubber spatula, lift the bare side to let the raw egg from the middle flow underneath. Continue lifting in different spots until there’s almost no raw egg on top. Cook 2 minutes more.
  • Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minutes. Repeat for second omelet. Serve with fresh chives.

This recipe is made with:

Season Kipper Snacks (3.25 oz.)