Smoked salmon omelette recipe

1. 1

   Melt the butter in a small frying pan, over a medium-high heat.

2. 2

   In a small bowl, beat the eggs (Gizzi uses free range) with a dash of water and salt and pepper until well combined

3. 3

   Slowly pour the egg mixture into the heated pan, swirling the eggs around.

4. 4

   With a spatula, gently draw the egg mixture away from sides into the centre, then allow the egg mixture to flow towards the sides again.

5. 5

   Cook for 2 minutes or until the eggs are set on the base but still a little gooey right on the surface.

6. 6

   Crumble the Boursin onto half of the omelette.

7. 7

   With a spatula, gently fold the omelette, keeping the cheese inside.

8. 8

   Cook for another 30 seconds or until the Boursin has melted.

9. 9

   Remove from the pan and lay the smoked salmon on top of the omelette, then sprinkle with chives to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.