Ingredients

The following ingredients have 4 Servings
  • 8 free-range large eggs
  • 2 spring onions, thinly sliced
  • 2 tbsp chopped chives
  • 2 tbsp chopped chervil
  • 20g/¾oz butter
  • 4 thin slices of smoked salmon, cut into thin strips, or 125g/4½oz smoked salmon trimmings
  • 100g/3½oz salad leaves
  • freshly ground black pepper

Instruction

  • Put the eggs, spring onions and herbs in a bowl, beat together lightly and season with freshly ground black pepper.
  • Heat a medium-sized frying pan over a medium-low heat, add a quarter of the butter and melt until beginning to foam. Pour in a quarter of the egg mixture and swirl to cover the base of the pan. Stir gently for 2-3 minutes or until almost set.
  • Sprinkle over a quarter of the smoked salmon strips and cook for a further 30 seconds, or until just set. Fold over and slide on to a serving plate. Repeat to make 3 more omelettes. Serve each omelette with salad leaves.