Salmon and cheese omelette
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
Method
- 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.