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How to make Fines herbes and gruyere omelette with smoked salmon

Yield = 1
Prep time: 0:05
Cook time: 0:05
Total time: 0:10

Ingredients

  • 3 large eggs, lightly beaten with a fork
  • 1 teaspoon thin cream
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped mixed herbs (chives, chervil, tarragon), plus chervil to garnish
  • 5g (1 teaspoon) unsalted butter
  • 1/2 teaspoon olive oil
  • 2 tablespoons finely grated gruyere cheese
  • Smoked salmon, to serve
  • Sour cream, to serve

Method

  • Step 1 Beat eggs in a bowl with a fork, add cream and herbs, then beat again to combine. Place the butter and oil in a non-stick frypan over medium heat, swirling to coat pan. When butter begins to foam, increase heat to high, add egg mixture and swirl to coat pan. Leave for 5 seconds, then, when edges begin to bubble, push liquid at edges towards centre of pan, tilting to fill gaps. Continue pushing liquid and tilting pan for about 2-3 minutes until omelette is almost set. Add cheese, then tip pan to one side and use a spatula to gently fold omelette in half. Slide onto a plate, top with smoked salmon and a dollop of sour cream, and serve immediately.