Smoked Salmon Omelet
Serves: 2
Ingredients
6 large eggs
3 ounces smoked salmon (about 10 strips)
4 Tablespoons sour cream
2 Tablespoons fresh dill, chopped
2 Tablespooons chives, chopped
2 Tablespoons butter, divided
Method
- In a small bowl, mix together the sour cream, dill and chives. In a seperate bowl, beat egg well.
- Heat a tablespoon of butter in a medium skillet at medium heat. Add half the salmon. Turn with spatula while cooking. Turn salmon once.
- After a minute, add half of beaten eggs (beat eggs one last time before pouring). Occasionally lift edges of omelette and tilt the pan to allow runny parts of egg to get cooked. When the omelet is almost completely set, dollop half of the sour cream and dill fillling onto half of the omelet. Flip the omelet and transfer to a serving plate.
- Add remain butter to fry pan, allow to melt and repeat the steps above to make the second omelet.
