Words and Images by: MARK HOLLAND and ANTHONY WARRY

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

1. 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.
2. Heat your non-stick pan to a high heat and add a splash of extra virgin olive oil and the knob of butter.
3. 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.
4. 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.
5. While this is happening, place your goats’ cheese and strips of smoked salmon on one side of the omelette.
6. 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.
7. 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

 

Category: Cooking
Written: Tue 01 Dec 2015
Printed: December, 2015
Published By: