Smoked Salmon and Herbs Omelette
Smoked Salmon and Herbs Omelette

Ingredients

Method

  • 8 eggs
  • 2 spring onions, sliced
  • 2 tbsp chopped chives
  • 2 tbsp chopped chervil
  • 20g butter
  • 4 slices of smoked salmon (about 125g) cut into strips
  • 100g salad leaves
  • Black pepper
  • Beat together the eggs, onions, and herbs in a bowl with black pepper. Heat a medium sized pan, add a quarter of the butter, and melt. Pour in a quarter of the egg mix, and swirl to cover the base of the frying pan. Stir gently for 2 minutes or until nearly set.
  • Sprinkle over a quarter of the smoked salmon, and cook for 30 seconds or until just set. Fold, and slide onto a serving plate, to be served with salad leaves and a grind of black pepper. Repeat to make a further 3 omelettes.
20 mins
4 serving
This recipe pairs perfectly with the Vin de Broyer 'Bulles de Jeu' Sparkling Rosé 2017 from Beaujolais, France.

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