Herb Omelette with Smoked Salmon

April 6th, 2011 Comments Off on Herb Omelette with Smoked Salmon

Light up Japan recipe –No.7

I came up with this omelette idea when I saw Easter eggs in a shop.

Egg is a symbol of the rebirth, and I believe that Japan’s rebirth.

I like eggs. They are reliable and I can cook them so many ways; sauces, savoury snacks and deserts etc. Very good friend in the kitchen.

This omelette is light, nutritious and cook in a flash.


— Herb Omelette with Smoked Salmon (2 omelettes) —

3 eggs

1 tablespoon dill, chopped

1 tablespoon mayonnaise

100g smoked salmon

40 g rocket leaves

60g cream cheese

A pinch of salt and pepper

Some oil (for frying)


Place the eggs and mayonnaise in a bowl and lightly whisk to combine. Add the chopped dill and season with a pinch of salt and pepper.

Heat a fringe-pan (about 8 inch in diameter) over medium-high heat and add a little bit of oil.

Pour the wharf amount of the egg mixture on to the pan. Tilt the pan in a circular motion so that the egg mixture coats the surface evenly.

Cook the egg mixture for about 1 minutes, flip over and cook the other side for 20 seconds.

Transfer the omelette to a plate. Repeat the process and make another omelette.

Spread the cream cheese on the omelette, arrange the rocket leaves and smoked salmon and fold the omelette in half.

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