Silky Smoked Salmon Omelette
The addition of a little cream to the eggs make this Silky Smoked Salmon Omelette a delight which melts in one's mouth. Versatile, it can either be a hearty breakfast or a light lunch, in any case, a tasty meal! Happy Tuesday!
a pinch of salt and freshly cracked black pepper
3 fluffy sprigs Garden Parsley
30 grams/1 ounce Smoked Salmon
In a medium, nonstick frying pan, heat olive oil over medium-high heat.
Beat the eggs, in a small bowl. Whisk in salt and cracked black pepper and double cream.
Finely chop Parsley, and stir half into the egg mixture.
Pour egg mixture in the hot oil.
As the omelet begins to set on the bottom, scatter chunks of Smoked Salmon generously all over the eggs. Cook until the top is just a little moist, about 3 minutes total.
Serve Silky Smoked Salmon Omelette immediately, sprinkled with reserved chopped Parsley, with buttered Spelt Sourdough.