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2
Easy
15 min
By Jo Pratt
Published 2009
This is a rather posh version of a traditional omelette. Serve with some fresh juice, perhaps in a champagne glass. In fact, why not make it a buck’s fizz?
It’s much easier to make one omelette at a time in a small frying pan. They are really quick to make, so it’s still possible to serve them at the same time. Just keep the first one warm in a low oven while you make the second one.
So, to make one omelette, break three of the eggs into a bowl and whisk together with a fork. Stir in the half of the chives, half the smoked salmon and a twi