Serves 1
3 free range medium eggs
sea salt
black pepper
15g unsalted butter, plus a little melted to serve
30g smoked salmon, roughly chopped
a few chives, finely snipped, to serve
In a bowl, gently beat the eggs together using a fork, adding a pinch each of salt and pepper.
In a 25cm non stick omelette pan, heat the butter until it begins to foam. Pour in the egg mixture and cook undisturbed for a few seconds, allowing the omelette to set lightly before stirring the set part in towards the centre. Repeat this motion 4-5 times until the omelette has formed, but is still soft and creamy in the centre. This way you will achieve the perfect texture.
Scatter the pieces of salmon in the middle of the omelette, then fold the sides towards the centre. Turn the omelette out onto a warmed plate, brush with a little melted butter and sprinkle with snipped chives to serve.
3 free range medium eggs
sea salt
black pepper
15g unsalted butter, plus a little melted to serve
30g smoked salmon, roughly chopped
a few chives, finely snipped, to serve
In a bowl, gently beat the eggs together using a fork, adding a pinch each of salt and pepper.
In a 25cm non stick omelette pan, heat the butter until it begins to foam. Pour in the egg mixture and cook undisturbed for a few seconds, allowing the omelette to set lightly before stirring the set part in towards the centre. Repeat this motion 4-5 times until the omelette has formed, but is still soft and creamy in the centre. This way you will achieve the perfect texture.
Scatter the pieces of salmon in the middle of the omelette, then fold the sides towards the centre. Turn the omelette out onto a warmed plate, brush with a little melted butter and sprinkle with snipped chives to serve.
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