Smoked salmon soufflé omelette

  • Portion size: for 4 people
  • Takes 15 min to make, 15 min to cook
  • Difficulty: medium

This omelette recipe makes an impressive change from the traditional version. Ideal for a special breakfast or brunch.

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Ingredients

  • 60g butter
  • 2 tbsp plain flour
  • 200ml whole milk
  • 100ml double cream
  • 6 large free-range eggs, separated
  • 250g smoked salmon, finely sliced
  • 3 tbsp snipped fresh chives
  • 100g cream cheese
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Method

  1. Preheat the grill to high. Melt half the butter in a small pan over a medium heat, then add the flour and stir for 1 minute. Gradually add the milk and cream, stirring, until it’s a thick sauce. Season and remove from the heat.
  2. Spoon into a medium bowl and mix in the egg yolks, salmon and chives. Mix well, then add the cream cheese in small dollops, but don’t mix it in.
  3. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the egg yolk mixture.
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  5. Melt the remaining butter in a 26cm ovenproof frying pan over a medium heat. Once the butter is foaming, pour in the egg mixture. Turn the heat down to low and cook for 2-3 minutes until just set on the bottom. Do not stir. Pop the frying pan under the preheated grill for 4-5 minutes to brown the top. Cut into slices and serve immediately, with buttered sourdough toast.

Nutrition

  • 430kcals Calories
  • 36g (18.9g saturated) Fat
  • 21.9g Protein
  • 5.9g (1.9 sugar) Carbs
  • 2.6g Salt
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