Meals and Courses

  • 8 large eggs
  • 2 spring onions, thinly sliced
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped chervil
  • 50 g (2 oz) butter
  • 4 thin slices of smoked salmon, cut into thin strips, or 125 g (4 oz) smoked salmon trimmings
  • pepper

Put the eggs, spring onions and herbs in a bowl, beat together lightly and season with pepper.

Heat a medium-sized frying pan over a medium-low heat, add a quarter of the butter and melt until beginning to froth. Pour in a quarter of the egg mixture and swirl to cover the base of the pan. Stir gently for 2–3 minutes or until almost set.

Sprinkle over a quarter of the smoked salmon strips and cook for a further 30 seconds or until just set. Fold over and slide on to a serving plate. Repeat to make 3 more omelettes. Serve each omelette immediately with baby leaf and herb salad.

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