Summer calls for lighter and more interesting meals; omelettes are nice and they are so versatile as the choice of added ingredients is limitless.
Yesterday we got back from church famished and needed something quick and nice to eat. We had a hot mackerel omelette with cream cheese and sliced avocado in a tortilla wrap – it was so nice and we were so hungry that we couldn’t even stop to take pictures but I have pictures of another equally nice omelette that I made last week.
Smoked salmon omelette* (Serves 4)
*you can substitute smoked salmon with cooking chorizos or bacon lardoons, ham, etc if you don’t like fish
v 8 eggs
v 4 tablespoons of olive oil
v 4 tbsp of cream cheese
v 2 tbsp of chopped chilli
v 2 tbsp of chopped chives
v 2 tbsp of chopped dill
v 200 g smoked salmon trimmings
1. Heat the olive oil in a non-stick frying pan or cast iron skillet
2. Whisk together the eggs and cream cheese
3. Season with the chopped chilli and herbs
4. Pour the egg mixture into the pan
5. Gently lift the sides of the egg as the edges start to set, allowing uncooked egg to run to the bottom of the pan
6. When almost set, scatter the smoked salmon over the top
7. If using a cast iron skillet, put the skillet in the oven for 3 mins until the top of the omelette is set / If using a frying pan, flip the omelette and fry for 2 mins*
I place a large plate over the frying pan; turn the frying pan upside down so that the egg is sitting on the plate, then slide the egg back to the frying pan so that the uncooked side is now at the bottom. You need strong hands to do this – be careful that your omelette doesn’t end up on the floor.