Name: Salmon and cheese omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 eggs; 1 small piece of baked/poached salmon fillet (or 3 Tbsp canned drained salmon); 2 spring onions or 1 shallot; 3 pieces of sundried tomatoes from a jar; Few leaves of fresh basil; 50g Dolce latte or Gorgonzola, crumbled; 1 Tbsp crème fraîche or Greek yogurt

Salmon and cheese omelette

8 Dec 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This salmon and Cheese omelette is a quick and easy dish for a lazy weekend brunch or midweek lunch. Also it’s an excellent way to use up baked/steamed/poached salmon. Alternatively use tinned salmon in brine. Serve it with a green salad and/or some wholesome bread.

Ingredients

3 eggs
1 small piece of baked/poached salmon fillet (or 3 Tbsp canned drained salmon)
2 spring onions or 1 shallot
3 pieces of sundried tomatoes from a jar
Few leaves of fresh basil
50g Dolce latte or Gorgonzola, crumbled
1 Tbsp crème fraîche or Greek yogurt

Instructions

Whisk the eggs lightly in a bowl with three pinches of salt.
Flake the salmon (remove the skin).
Finely chop the spring onion and the sundried tomatoes. Chop the basil leaves too.
In another bowl mix the cheese with the yogurt until creamy, then add the spring onion. Fold in the salmon.
Heat a spoonful of oil in a frying pan and pour in the beaten egg. Tilt the pan, allowing the mixture to spread out evenly.
When the surface of the egg is no longer runny, spoon over the cheese & salmon mixture evenly.
Let the cheese melt a little, then season with ground pepper and fold over, using a spatula. Cook for another minute, pressing down the top a bit.
Slide the omelette onto a plate, cut in half and serve.