Omelette with Salmon, Parmesan and Chives


Some people like to cook their omelettes so they are golden on all sides. The classic French method is to keep them a soft buttery yellow on the outside. Fill them with smoked salmon and Parmesan and they can be served for breakfast, as a light lunch or starter.

Serves 2

6 medium eggs or 5 large eggs
9 chives, chopped finely
55g Parmesan, grated
Freshly ground pepper
1 tablespoon butter
1 tablespoon olive oil
180g smoked salmon


1. Mix the eggs in a bowl with a fork (don’t use a whisk as it breaks the eggs up too much and will affect the texture of the omelette). Add two-thirds of the chives and half the Parmesan and stir. Season the eggs with black pepper.

2. Heat the butter and olive oil in a non-stick, seasoned cast-iron or omelette pan. When the butter is sizzling, pour in the egg mixture and leave to settle for about 30 seconds, then use a wooden spoon to pull the egg in from the sides. Make cuts in the middle of the omelette to allow the wet egg to flow into the cuts and take heat from the bottom of the pan. Reduce the heat and shake the pan to keep the omelette from sticking. When you are sure that the bottom is set and the top has no puddles of raw egg in it, gently push the spatula underneath the omelette to loosen it.

3. When the omelette is cooked but still soft on top, sprinkle on the rest of the Parmesan and fold the omelette in the pan. Get a plate ready and tilt the pan towards the plate so the omelette hangs off the pan and the first part of it falls onto the plate. Slip the rest of the omelette onto the plate folding it as you go. Top with smoked salmon.

Omelette recipe note
– You don’t need salt because the Parmesan is salty.

– Use any herb instead of chives: sorrel, dried or fresh thyme or oregano, basil, rosemary etc. Always use less than you think you need – strong herbs can overpower a delicate omelette.

Salmon and Horseradish Canapés
Italian Bruschetta recipes
French CrêpesQuiche Tartlets with Smoked Salmon and Basil
Recipes from an Italian Butcher: Sautéed Radicchio
Irish Potato Cakes
The Sportsman Recipe: Focaccia
Crispy Goat’s Cheese Salad with Orange and Cumin Yogurt Dressing
Crêpes or Pancakes with Nutella and Bananas
Creamed Chanterelles with Garlic and Parsley
Roast Leg of Spring Lamb with Mint Hollandaise Sauce
Tomato Salad with Shallot Dressing
Basil and Walnut Pesto

Related Recipes and Features

Roast Pepper, Tomato and Garlic Soup A healthy and delicious soup that includes three of your five-a-day vegetables. You'll need a blender or food processor (though we used our NutriBulle...
Easy Puttanesca Chicken This recipe uses Puttanesca sauce from a jar – you will find it in any supermarket or speciality store. It is very easy. Just don't add any salt, as t...
Sweet Potato Mash Sweet potatoes are a good alternative to potatoes. You can make this mash the day before and reheat it with a little milk or cream to loosen it. In...
Coq au Vin Coq au Vin is usually made with an older chicken, one that is hardier and more flavoursome. If you can get one you will experience the real cleverness...
Melting cheese with Cranberry and Pistachio Baking a whole cheese in the box it arrives in makes a surprising starter or cheese course. Ingredients 2 tablespoons of honey 1-2 tablespoons ...
Herbed Pork Escalopes Boneless pork chops are much easier to cook when you turn them into escalopes – the result is also juicier than cooking the whole pork chop and they a...

Comments are closed.


Follow this blog

Get a weekly email of all new posts.

Email address

%d bloggers like this: