Smoked salmon souffléd omelette

Smoked salmon souffléd omelette
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

We’ve whipped the egg whites to give this speedy omelette a wonderfully light soufflé texture. Served with smoked salmon and a good squeeze of lemon it makes a wonderful lunch or light dinner for two.

Nutrition: per serving

Calories
701kcals
Fat
52.7g (16.3g saturated)
Protein
43.6g
Carbohydrates
10.6g (8.7g sugars)
Fibre
5.1g
Salt
2.9g
Calories
701kcals
Fat
52.7g (16.3g saturated)
Protein
43.6g
Carbohydrates
10.6g (8.7g sugars)
Fibre
5.1g
Salt
2.9g

Ingredients

  • 6 medium free-range eggs
  • 100ml + 2 tbsp soured cream
  • A chopped bunch of fresh dill
  • A glug of olive oi
  • 1 finely chopped onion
  • 1 crushed garlic clove
  • 30g parmesan
  • 100g sliced smoked salmon
  • A handful of chopped fresh flatleaf parsley
  • A squeeze of lemon

Method

  1. Heat the grill to high. Separate the eggs into 2 mixing bowls. Whisk 100ml of the soured cream and the chopped fresh dill into the yolks. Heat a large non-stick frying pan with a glug of olive oil. Fry the onion for 5 minutes. Add crushed garlic and fry for 2 minutes.
  2. Using an electric hand mixer, whisk the egg whites until they form stiff peaks when the beaters are removed. Gently fold into the egg yolks using a large metal spoon. Pour the mixture into the frying pan and leave to cook for 5-6 minutes.
  3. Grate over the parmesan, then put under the grill for 3-4 minutes until golden, risen and set. Top with smoked salmon, a handful of chopped fresh flatleaf parsley and a little extra chopped fresh dill. Dollop over 2 tbsp soured cream and add a squeeze of lemon, then slice and serve with a green salad.

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