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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 50 g Dolce latte or Gorgonzola crumbled
  • 1 Tbsp crème fraîche or Greek yogurt

Method
 

  1. Whisk the eggs lightly in a bowl with three pinches of salt.
  2. Flake the salmon (remove the skin).
  3. Finely chop the spring onion and the sundried tomatoes. Chop the basil leaves too.
  4. In another bowl mix the cheese with the yogurt until creamy, then add the spring onion. Fold in the salmon.
  5. 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.
  6. When the surface of the egg is no longer runny, spoon over the cheese & salmon mixture evenly.
  7. 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.
  8. Slide the omelette onto a plate, cut in half and serve.