Cook with Raymond Blanc: Smoked Salmon Omelette

Enjoy this simple omelette as a nourishing breakfast or light meal. The filling remains your choice, and you can make many different variations. It only takes 5 minutes! Serves: 1 Preparation: 2 mins Cooking: 3 mins Special equipment: 25cm non-stick omelette pan Ingredients 3 eggs, medium, free-range or organic a good pinch of salt a good pinch of freshly ground black pepper 15g unsalted butter, plus a little melted butter to serve 30g smoked salmon, roughly chopped Method In a large bowl, gently beat the eggs together using a fork. Season with a good pinch of salt and pepper. In a small sauté pan on a high heat, melt the butter until it begins to foam. Pour in the egg mixture and cook undisturbed for a few seconds, allowing the omelette to set lightly before stirring the set part in towards the centre. Repeat this motion 4 or 5 times until the omelette has formed but is still soft and creamy in the centre. Scatter the salmon pieces in the middle of the omelette and then fold the sides towards the centre. Turn the omelette out onto a warmed plate, brush with a little melted butter and serve. Variations The fillings for omelettes are endless, though the simplest work best in my view. Herbs such as chives, chervil and tarragon, sliced tomato, sautéed mushrooms, chopped ham, or grated Comté cheese work brilliantly. Recipe © Raymond Blanc For more recipes by Raymond Blanc, visit www.raymondblanc.com