Carnivore Salmon Omelet “Salad”

🥚🐟 Carnivore Salmon Omelet “Salad”

Yields: 1 large serving (or 2 smaller)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:

• 2–3 large eggs

• ½ cup cooked salmon (fresh, canned, or smoked — skin on if possible)

• 1 tbsp butter, ghee, or bacon fat (for cooking)

• 1 tbsp cream cheese or mascarpone (optional, for creaminess)

• Salt to taste

• (Optional) Sprinkle of shredded cheese, crumbled hard-boiled egg, or pork crumbles for added texture

Instructions:

1. Prepare the Salmon:
   If using leftover cooked salmon, flake it into chunks. If using canned, drain and remove any bones/skin if you prefer (though it’s all edible and nutrient-dense). Lightly warm it in a skillet or microwave.

2. Make the Omelet Base:
   Beat eggs in a bowl with a pinch of salt. Heat butter or ghee in a nonstick or cast iron skillet over medium heat. Pour in the eggs and let them cook undisturbed until mostly set.

3. Add Salmon:
   Once the eggs are nearly cooked through, spoon the warm flaked salmon over one half of the omelet. Add cream cheese here if you want a rich, creamy bite. Fold the omelet over and cook for another 30 seconds to warm everything through.

4. Plate as a “Salad”:
   Instead of serving whole, cut or tear the omelet into bite-sized chunks and place in a bowl like a warm salad. Mix gently. Top with extra salmon, shredded boiled egg, or cheese if desired.

Optional Carnivore Toppings / Add-ins:

• Crispy salmon skin or pork panko for crunch

• Dollop of whipped cream cheese or sour cream

• Bacon bits or pan-fried egg white crisps

• Diced hard-boiled eggs

Macros (Approx.):

• Calories: ~400–500

• Protein: ~35–40g

• Fat: ~30–35g

• Carbs: ~0g (if no cream cheese or extras)

Want a cold version (chilled omelet strips with smoked salmon)? Or a fat bomb version for deeper ketosis? Let me know — I can tailor it to your macro goals.