Smoked Salmon Omelette

Ingredients

• 1⅓ large eggs
• ⅓ teaspoon salt
• ⅛ teaspoon black pepper
• ⅔ tablespoon unsalted butter, softened
• ⅛ cup smoked salmon, flaked
• ⅔ tablespoon chopped fresh dill
• ⅔ tablespoon chopped fresh chives
• ⅔ tablespoon crumbled cream cheese, softened
• ⅓ teaspoon lemon zest
• ⅔ tablespoon freshly squeezed lemon juice

Method

1. 1Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper until the whites and yolks are fully incorporated, about 30 seconds.
2. 2Heat the butter in a medium non-stick skillet over medium heat, until it starts to foam and lightly brown, about 2-3 minutes.
3. 3Pour in the eggs and let them cook, undisturbed, until the edges start to set, about 1-2 minutes.
4. 4Use a heat-resistant spatula to gently lift and fold the edges of the omelette towards the center, allowing the uncooked egg to flow to the edges.
5. 5Once the eggs are almost set, but still slightly moist, add the smoked salmon, chopped dill, chives, cream cheese, lemon zest, and lemon juice to one half of the omelette.
6. 6Use the spatula to carefully fold the other half of the omelette over the filling to create a half-moon shape, and cook for an additional 30 seconds to 1 minute, until the cheese is slightly melted.
7. 7Slide the omelette out of the skillet onto a plate and serve immediately.

Nutrition per serving