COOKBOOK: Short-Order Cookbook - Women’s Weekly

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Not the easiest omelette to make! I don’t have any problems making omelettes but with the added cream in the mixture it was a little difficult to ensure that it didn’t fall apart when you remove it from the pan. Having said that, it was delicious and made the perfect healthy breakfast

Enjoy

RECIPE

Serves 4

6 eggs

2/3 cup of fresh cream

2/3 cup of sour cream

1 tablespoon of butter

2 tablespoons of fresh dill, chopped finely

1 tablespoon of lemon juice

220g smoked salmon

30g baby rocket leaves

Break eggs in a medium bowl, whisk lightly and add fresh cream.

Melt a quarter of the butter in the f(22cm) frying pan, pour a quarter of the mixture and twirl until the liquid has been distributed and covering all of the frying pan. Allow to cook for 2-3mins and then turn over carefully. Again allow it to cook for 1-2 min and remove from frying pan carefully, keep warm. Repeat the above with extra egg mixture.

Combine the sour cream and the lemon & dill, mix well.

Fold omelette ends in to form a rectangle. Top with smoked salmon pieces, rocket and cream. Ready to be served.