Makes 4

Omelette Les Salisbury recipe

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Ready in 25 minutes

3 tbsp light olive oil
2 small onions, finely sliced
6 medium eggs
150g peeled brown shrimps
2 tbsp double cream
1 tbsp chopped fresh dill, plus extra to garnish
Pinch of cayenne pepper

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1. Heat the oil in a large frying pan over a medium heat. Add the onions, stir for 1 minute, then reduce the heat to low. Cook for 10 minutes, stirring occasionally, until soft and turning golden. Set aside to cool for 5 minutes.
2. In a bowl, beat the eggs, then mix in the shrimps, cream, dill, cayenne and onions. Season.
3. Preheat the grill to medium-high. Place a non-stick blini pan, (or a small, about 12cm non-stick ovenproof frying pan), over a medium heat. When hot, ladle in a quarter of the egg mixture and cook for 1 minute. Pop the pan underneath the hot grill for 1 minute, or until just set and turning golden.
4. Carefully run a knife around the edge of the pan and slide the omelette onto a warm plate. Cover loosely with foil to keep hot. Repeat to make 4 omelettes. Garnish with fresh dill to serve.

Nutritional info

Per serving: 296kcals, 22.8g fat (6.4g saturated), 20.6g protein, 3.3g carbs, 2.1g sugar, 0.3g salt

Chef's tip

Make 1 large omelette and quarter to serve, if you like.

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