Recipe
Serves 2
INGREDIENTS
- 6 eggs
- 2 large sprigs of dill – picked and chopped
- 1 teaspoon of fresh chives – chopped
- Approximately 50g of goats’ cheese – crumbled
- 2 large slices of smoked salmon – cut into strips
- Splash of extra virgin olive oil
- 1 knob of butter
- A pinch of sea salt
- Freshly ground black pepper
METHOD
- Crack the eggs into a bowl, season with salt and pepper and add the chopped dill and chives. Whisk the eggs with a fork to break and combine, but don’t go crazy – you still want to see yolk and whites.
- Heat your non-stick pan to a high heat and add a splash of extra virgin olive oil and the knob of butter.
- When the butter has melted, pour in the egg mixture and, using a spatula, constantly and gently stir and fold to stop the egg mixture sticking to the base or sides. The egg will start to form firm ribbons.
- Just before the eggs are completely cooked, but still slightly runny, stop stirring the mixture and leave the base to brown for 30 seconds or so.
- While this is happening, place your goats’ cheese and strips of smoked salmon on one side of the omelette.
- Now, remove from the heat and, using the spatula, fold the omelette in half and tip the pan over a plate, gently rolling the omelette out of the pan. The cheese should start to melt through the egg.
- Cut the omelette in two with a sharp knife and serve with fresh coffee and warm toast.
This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
