Smoked Salmon Omelette

This is the breakfast of Queens,

the lunch of Dames,

and the supper of Divas.

You'll struggle to find a more sophisticated omelette!

INGREDIENTS (Serves 2)

6 Eggs

2 Tbsps Trim Milk
Sea Salt & Freshly Ground Pepper
2 Tbsps Butter

60g Cream Cheese, cut into small bits

100g Thinly Sliced Smoked Salmon or Trout, cut into 1-inch long thin strips
2 Tbsps Red Onion, finely diced
2 Tsps Small Capers, drained

To Serve:

Snippets of fresh dill, for garnish

Thinly Sliced Lemon

 

METHOD

 

Preheat the grill and arrange the oven rack in the highest position.

Put the eggs, half-and-half, cream cheese, capers, red onion, salt and pepper in a bowl and whisk until frothy.

Melt the butter in the skillet over medium-high heat.

Pour in the egg mixture and let sit until the bottom starts to cook.

Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.

When the omelette is cooked on the bottom, but it is still runny on top, place the skillet just under the grill with the oven door open and the handle sticking out, and grill until the omelette rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)

Place a plate, which is larger than the omelette pan on top of the fry pan, then flip together 180 degrees.

Scatter the sliced smoked salmon or trout over the omelette.

Serve with optional extras on a platter with a spatula and knife. Cut this up like a pizza.