Brussel Spout Omelette with Smoked Salmon

Brussel Spout Omelette with Smoked Salmon

Saturnalia is a treat with any cabbage and Brussel sprout type of dish actually. Add Saturnalia to baked cabbage slices or dust it on your sprouts.

Then, if you have any leftovers, slice up the sprouts, and add egg and goat’s cheese for a tasty base for Smoked Salmon.

The flavours of the sprouts, with the spices combine to make an almost Scandinavian flavour profile, perfect for a light, but glamorous brunch, lunch or dinner.

Prep Time – 10 Minutes

Cooking Time – 12 Minutes

1 Person Serving – multiply per person


4-5 Brussel sprouts (cut into slices using a mandeline or food processor)

1 T Butter or Olive oil

3 Eggs

11/2 tsp Saturnalia

⅓ Cup milk

1 T Goat’s Cheese

60 g Smoked Salmon

Salt and pepper to taste (only a light bit of salt needed, if any because the Smoked Salmon is quite salty)

1 T Sour Cream *Optional


  1. Melt the butter in a medium-sized frying pan, then add the Brussel spouts and Saturnalia.
  2. In a bowl whisk together the eggs and milk. Add to pan and allow to begin cooking. Divide the goat’s cheese into small bits and place on the cooking egg, sprout combination.
  3. After about 5-6 minutes at medium heat, flip to cook on the other side.
  4. Continue to cook for another 5-6 minutes until browned.
  5. Serve warm with smoked salmon and a dollop of sour cream.