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Smoked salmon omelette with spring onion and rocket

This smoked salmon omelette with spring onion and rocket is super easy to make, ideal for summer brunches and lunches. You can add some goat’s cheese or feta to it, if dairy is not an issue for you or use a similar plant-based product. Serve it with fresh, crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 spring onions
  • Zest of 1 lemon
  • Lemon juice to taste
  • 1 Tbsp chopped chives
  • 4 eggs
  • 1 large handful of wild rocket
  • 4 slices smoked salmon

Method
 

  1. Finely chop the spring onions and chives.
  2. Whisk two eggs in a small bowl. Add half the spring onions and lemon zest and some chopped chives.
  3. Heat a spoonful of oil in a flat frying pan and add the egg mixture, letting it spread out. When the surface is no longer runny, lay two slices of smoked salmon on one side of the omelette. Dust with fresh pepper and lemon zest and drizzle with some lemon juice. You can crumble some cheese on top, if liked.
  4. Scatter half of the rocket leaves on top.
  5. Turn over the other, empty part of the omelette, creating an envelop shape. Cook for a few more seconds, then slide it to a plate and cut it in half.
  6. Make another omelette, repeating the above steps.