Smoked salmon omelette recipe
This is a super quick lunch or dinner that doesn’t compromise on flavour. The smoked salmon and Boursin add a touch of luxury so you can tuck into delicious food without having to spend hours over the stove!
Ingredients
- 1 tbsp Butter
- 2 British Lion eggs
- 1 pinch Sea salt and freshly ground pepper to taste
- 50 g Boursin Garlic & Fine Herbs
- 70 g Smoked salmon, cut into 3 slices
- 0.5 tsp Chives, snipped
- 1 tbsp Butter
- 2 British Lion eggs
- 1 pinch Sea salt and freshly ground pepper to taste
- 1.8 oz Boursin Garlic & Fine Herbs
- 2.5 oz Smoked salmon, cut into 3 slices
- 0.5 tsp Chives, snipped
- 1 tbsp Butter
- 2 British Lion eggs
- 1 pinch Sea salt and freshly ground pepper to taste
- 1.8 oz Boursin Garlic & Fine Herbs
- 2.5 oz Smoked salmon, cut into 3 slices
- 0.5 tsp Chives, snipped
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 2 mins
- Cooking Time: 3 mins
- Serves: 1
Step-by-step
- Melt the butter in a small frying pan, over a medium-high heat. In a small bowl, beat the eggs (Gizzi uses free range) with a dash of water and salt and pepper until well combined
- Slowly pour the egg mixture into the heated pan, swirling the eggs around. 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. Cook for 2 minutes or until the eggs are set on the base but still a little gooey right on the surface.
- Crumble the Boursin onto half of the omelette. With a spatula, gently fold the omelette, keeping the cheese inside. Cook for another 30 seconds or until the Boursin has melted. Remove from the pan and lay the smoked salmon on top of the omelette, then sprinkle with chives to serve.
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Book: Gizzi’s Kitchen Magic
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