Nothing beats a home-cooked breakfast that keeps you full and satisfied until lunchtime, even better yet, this breakfast beauty contains very few ingredients and all but the smoked salmon are generally hanging around in your fridge looking for your inspiration! I often decide to whip up an omelette as a quick dinner when those days just stretch out and you lose track of time on those long summer days. You could very easily substitute the smoked salmon for your choice of fillings, leftover veggies or sauteed mushrooms are another delicious idea that also pack a nutritional punch.
Here’s my recipe that I whipped up and decided to finally pen down for you, it serves one, but you can easily double it, or more, to feed as many as you need.

SMOKED SALMON OMELETTE / SERVES 1
2 large eggs
1 tsp butter
1 tsp olive oil
50g smoked salmon slices, cut into thin strips
fresh chives, snipped, to serve
METHOD /
1. Break the eggs into a bowl and whisk thoroughly with a large whisk. Season with ground black pepper. (The salmon will be fairly salty, so there is no need to add salt.)
2. Melt the butter with the oil in a nonstick frying pan over medium heat. Pour the egg into the pan and let it cook for a few seconds. Using a wooden spoon, draw the egg in from the sides of the pan towards the centre and let the uncooked egg run to fill its place. Repeat this several times. This will make the omelette look thicker and lighter.
3. Sprinkle over the salmon strips and leave to cook for 1-2 minutes more, or until the omelette is lightly browned underneath and just set on top, and the salmon is warm and pale pink.
4. Slide the omelette on to a plate, fold and sprinkle with freshly snipped chives, if using.
ENJOY x

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SMOKED SALMON OMELETTE /SERVES 1 2 large eggs 1 tsp butter 1 tsp olive oil 50g smoked salmon slices, cut into thin strips fresh chives, snipped, to serve METHOD / 1. Break the eggs into a bowl and whisk thoroughly with a large whisk. Season with ground black pepper. (The salmon will be fairly salty, so there is no need to add salt.) 2. Melt the butter with the oil in a nonstick frying pan over a medium heat. Pour the egg into the pan and let it cook for a few seconds. Using a wooden spoon, draw the egg in from the sides of the pan towards the centre and let the uncooked egg run to fill its place. Repeat this several times. This will make the omelette look thicker and lighter. 3. Sprinkle over the salmon strips and leave to cook for 1-2 minutes more, or until the omelette is lightly browned underneath and just set on top, and the salmon is warm and pale pink. 4. Slide the omelette on to a plate, fold and sprinkle with freshly snipped chives, if using. ENJOY x

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