Omelette with Salmon, Parmesan and Chives

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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

Instructions

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: sorrell, dried or fresh thyme or oregano, basil, rosemary etc. Always use less than you think you need – herbs can overpower a delicate omelette.

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