SMOKED SALMON OMELETTE
COOKBOOK: Short-Order Cookbook - Women’s Weekly
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
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.