Souffled Smoked Salmon and Tarragon Omelette

1. 1

   In a large bowl, mix together the egg yolks, garlic and tarragon, and season.

2. 2

   Stir in the smoked salmon.

3. 3

   In a seperate bowl, whiskthe egg whites until they form soft peaks, then fold into the egg yolk mixture.

4. 4

   Heat the olive oil in a 20cm non-stick frying pan and pour in the egg mixture.

5. 5

   Cook gently over a low to medium heat for 2-3 minutes until golden brown underneath.

6. 6

   You can check how brown the omlette is by gently lifting the edge with a knife.

7. 7

   Preheat the grill to medium.

8. 8

   Sprikle the parmesan over the omelette and pop under the grill for 3-4 minutes until golden brown and set.

9. 9

   Slide onto a plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.