Smoked Salmon Omelette

Raymond Blanc demonstrates how to make a perfect, soft-centred omelette filled with smoked salmon and finished with olive oil.

Quick Seafood High Protein Breakfast Egg

Estimated Nutrition

Calories

425.2

kcal / serving

425.2 kcal total

Carbs

1.8g

per serving

1.8 g total

Fat

34.5g

per serving

34.5 g total

Protein

26.8g

per serving

26.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range

Butter

Unsalted

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

2.5

Olive Oil

For brushing

Seafood

Salmon

Smoked, roughly chopped

Method

Gently beat the eggs in a mixing bowl and season with salt and pepper.

Heat 15g of butter in a pan until foaming and pour in the eggs.

Push the set parts of the egg into the uncooked centre as it cooks.

Repeat until the eggs are just set but still soft in the centre.

Add two-thirds of the chopped smoked salmon to the centre and cook for 30 seconds.

Slide the omelette onto a plate, roll tightly, and brush with olive oil.