This recipe first appeared in Food magazine.
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Ingredients
Method
1.Whisk the eggs and cream, and season well with salt and dill.
2.Heat butter in a small omelette pan, and fry the capers for 1-2 minutes until slightly coloured. Set half the capers aside for garnish.
3.Pour egg mixture into heated pan; cook for 2-3 minutes over a medium-low heat, using a spatula to lift at the edges, allowing uncooked egg to flow underneath. When nearly set in the centre, flake over the salmon, sprinkle with green leaves and crumble over the cheese.
4.Fold in half and flip the omelette onto a heated plate. Garnish with the remaining capers and cracked pepper.
Note
- You can swap out the salmon for smoked ham, or if you want to be really indulgent, try real crab or crayfish. – To make your omelette super fluffy, separate the eggs and whisk whites until soft peaks form. Fold them into the combined egg yolk and cream, then season. PER SERVE Energy 538kcal, 2252kj • Protein 27.6g • Total Fat 46.8g • Saturated Fat 22.6g • Carbohydrate 1.3g • Fibre 2.5g • Sodium 1133mg
