Southern Ocean Smoked Salmon Omelette

Submitted by: Southern Ocean Salmon

The trick to a great omelette? Slices of Southern Ocean Smoked Salmon.
5 stars


  • 100g Southern Ocean Smoked Salmon Slices
  • 4 eggs
  • 2 tablespoons milk
  • Salt and freshly ground black pepper
  • 2 teaspoons butter
  • 50g parmesan cheese, grated
  • 2 tomatoes, sliced
  • 1 spring onion, finely sliced


In a jug or bowl beat together eggs and milk until well combined. Season to taste.

Melt butter in a heavy based, oven-proof frying pan. When butter is bubbling pour in egg mixture and cook over medium heat. As the egg sets, lift sides gently, moving the frying pan to allow the runny egg fill the gaps and create a flat omelette. Reduce heat and cook until the omelette is almost set and the base is golden brown.

Sprinkle top of the omelette with parmesan cheese and lay tomato slices over half of one side. Place frying pan under the oven grill and cook the top of the omelette until the egg has set and cheese has melted.

Lay slices of the Southern Ocean Smoked Salmon over the tomato and sprinkle over sliced spring onion. Carefully fold one side of the omelette over top of the other and then slide the whole thing out of the pan and onto a serving plate.

Serve immediately with plenty of black pepper.

Serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes


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