Light up Japan recipe –No.7
I came up with this omelette idea when I saw Easter eggs in a shop.
Egg is a symbol of the rebirth, and I believe that Japan’s rebirth.
I like eggs. They are reliable and I can cook them so many ways; sauces, savoury snacks and deserts etc. Very good friend in the kitchen.
This omelette is light, nutritious and cook in a flash.
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— Herb Omelette with Smoked Salmon (2 omelettes) —
3 eggs
1 tablespoon dill, chopped
1 tablespoon mayonnaise
100g smoked salmon
40 g rocket leaves
60g cream cheese
A pinch of salt and pepper
Some oil (for frying)
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Place the eggs and mayonnaise in a bowl and lightly whisk to combine. Add the chopped dill and season with a pinch of salt and pepper.
Heat a fringe-pan (about 8 inch in diameter) over medium-high heat and add a little bit of oil.
Pour the wharf amount of the egg mixture on to the pan. Tilt the pan in a circular motion so that the egg mixture coats the surface evenly.
Cook the egg mixture for about 1 minutes, flip over and cook the other side for 20 seconds.
Transfer the omelette to a plate. Repeat the process and make another omelette.
Spread the cream cheese on the omelette, arrange the rocket leaves and smoked salmon and fold the omelette in half.