Open omelette with salmon, herbs, crème fraiche
March 2021
We love these simple open omelettes as they are easy to make in minutes and great for using up leftovers in the fridge.
Ingredients - Serves 1
2 large eggs
salt and freshly ground black pepper
a knob of butter
100g hot smoked or smoked salmon or cooked salmon, torn or flaked
Small handful fresh herbs such as dill, parsley, roughly chopped
Make sure you have a warm plate ready and everything you need to hand to work quickly.
Crack the eggs into a bowl, add plenty of black pepper and a pinch of salt and whisk with a fork.
Melt the butter in a non-stick frying pan (that has a lid) over a medium heat. Swirl it around to coat the base of the pan. Increase the heat to medium high and add the eggs. Use a spatula to move the eggs around for about a minute, criss-crossing the pan to get the runny eggs to the bottom but making sure there are no holes in the omelette. When the outer edges become opaque, run the spatula around the rim of the pan to loosen it. Shake the pan to make sure the omelette can slide.
Scatter the salmon and herbs over the omelette and put the lid on. Leave for 2 minutes or until the eggs are cooked to your liking. Serve straight away with spoonfuls of crème fraiche.
These are other options you can make with feta, spinach leaves or herbs and cherry tomatoes.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
