Ingredients for Souffled Smoked Salmon And Tarragon Omelette
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How to Make Souffled Smoked Salmon And Tarragon Omelette
- Preheat your grill to medium.
- In a large bowl, whisk together 4 large egg yolks, 1 clove minced garlic, 1 tablespoon chopped fresh tarragon, and a pinch of salt and freshly ground black pepper.
- Gently stir in 100g (3.5 oz) smoked salmon, roughly chopped.
- In a separate clean, grease-free bowl, whisk 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until just combined. Be careful not to deflate the egg whites.
- Heat 1 tablespoon olive oil in a 20cm (8-inch) non-stick frying pan over medium-low heat.
- Pour the egg mixture into the hot pan and cook undisturbed for 2-3 minutes, or until the bottom is lightly golden brown and the edges are set.
- Gently lift the edge of the omelette with a spatula to check for browning. If it's still too wet underneath, continue cooking on low heat.
- Sprinkle 2 tablespoons grated Parmesan cheese evenly over the top of the omelette.
- Place the pan under the preheated grill for 3-4 minutes, or until the top is puffed, golden brown, and set.
- Carefully slide the omelette onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
4g
Fat
33g
Carbs
1g
