This smoked salmon omelette is stuffed with herbs, smoked salmon, goat cheese and arugula. The perfect addition to your brunch spread!
- 1 tbsp Basil, chopped
- 3 whole Eggs, beaten
- 1 tbsp chopped dill
- 2 whole Green onions, chopped
- 1 ounce, weight Lox Salmon
- 1 ounce, weight Goat cheese
- ½ cups Rocket
- 1 tbsp capers
- Salt to taste
Add the chopped herbs and a pinch of salt to the beaten eggs and beat to combine.
Heat the butter over medium heat in an 8-inch sauté pan. Once it starts to foam, pour the egg mixture into the pan. Stir with a rubber spatula while moving the pan until the egg mixture begins to cook. Rotate pan to allow uncooked egg mixture to fill all spaces.
Once it looks almost cooked (you want it a little undercooked), add arugula, goat cheese, smoked salmon and capers. Let it cook long enough to reach your desired doneness (I like mine a little undercooked).
Fold or roll your omelette with a rubber spatula and transfer it to a plate. Garnish with additional chopped green onions, arugula and capers.