Breakfast At Four Seasons + Smoked Salmon Omelette Recipe

Happy Monday! All I can, is that I wish I was still at the Four Seasons 😉 Have a great week!
Breakfast at the Four Seasons was a luxurious treat!  First off, I am obsessed with eating breakfasts at hotels, especially omelettes!  Luckily, I got to indulge in 2 breakfasts at the stylish & chic Studio Café since we stayed for 2 nights and so I decided to be adventurous and in addition to the omelette, I also indulged in the Chef’s Specialty Dish of Lemon Ricotta Hotcakes.  These tasted like pure lemony heaven with a fluffy finish, thanks to the pillows of ricotta that were whisked into the batter – divine!  The omelette definitely won me over too, so I asked the chef to give me their recipe & they graciously did {recipe below!}.
{Studio Café @ Four Seasons}

{LOVE=Smoked Salmon & White Cheddar Omelette {recipe below} with Potatoes & Croissant + Lemon Ricotta Hotcakes with Blueberries {so unbelievable!}}
{Sunrise View From Our Hotel Room}
 Four Seasons Smoked Salmon Omelette Recipe
Diced Smoked Salmon ♥ Diced Red/Yellow/Orange Peppers ♥ Diced Asparagus ♥ Mixed Mushrooms {Honey, Shitake, Button} ♥ 6oz Liquid Egg {3 eggs} {TIP: Four Seasons uses Burnbrae Farms Liquid Egg} ♥ Aged White Cheddar ♥ Butter
Sauté the smoked salmon & vegetables in butter in a non-stick pan.  Cook for a few minutes.  Pour liquid eggs into pan with a ladle & let it set for 1-2 minutes.  Add aged Cheddar & flip one side of the omelette over & slide onto a prepared plate {the trick to a fluffy omelette is to never over cook it!}
Note: Smoked Salmon is cured & therefore has a lot of flavour & saltiness that it adds to any dish you put it into, so for this omelette S&P was not required but the omelette still had so much flavour because of the pure & high quality ingredients used. Enjoy!
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