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Prep Time
10 mins
Total Time
30 mins


1/4 cup
cream cheese
60 mL
1 tbsp
finely chopped pickled ginger
15 mL
1 tsp
wasabi paste
5 mL
1 tbsp
finely chopped chives
15 mL
2 tbsp
canola oil
30 mL
4 slices
smoked salmon
avocado, pitted and thinly sliced
1/2 cup
cucumber matchsticks
125 mL


Step 1

Mix cream cheese with pickled ginger and wasabi paste. Whisk eggs with chives, soy sauce and 2 tsp (10 mL) water.

Step 2

Heat half the oil in a 12 in. (30 cm) non-stick skillet set over medium heat. Pour in half the egg mixture, swirling to coat bottom of pan. Cook for 1 to 2 min. or until eggs begin to set. Flip and cook for 1 min. until eggs are fully set then transfer omelette to cutting board. Repeat with remaining oil and egg mixture to make another omelette.

Step 3

Spread cream cheese mixture evenly over each omelette. Add 2 smoked salmon slices down the centre of each and top with a row of avocado slices and cucumber matchsticks.

Step 4

Roll up omelettes and slice into 1/2-in. to 1-in. pieces (1 cm to 2.5 cm).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minutes or Less Brunch

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
21 g
Saturated Fat:
5 g
5 g
1 g
2 g
250 mg
12 g
500 mg
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