Smoked salmon & cheddar omelette with watercress

Smoked salmon & cheddar omelette with watercress

By
From
James Martin's French Adventure
Serves
1
Photographer
Peter Cassidy

Omelettes are a staple for late suppers at French cafés, hotels and B&Bs. Without an evening omelette menu, I reckon most of the filming crew would have starved!

Ingredients

Quantity Ingredient
15g butter
3 eggs, whisked
50g smoked salmon, cut into strips
50g cheddar cheese, grated
small bunch watercress
freshly ground black pepper

Method

  1. Heat the grill to high.
  2. Melt the butter in a small non-stick frying pan over low heat until foaming, then add the eggs. Using a spatula, fold the edges in on themselves and cook for 1– 2 minutes until the omelette is almost set. Remove from the heat.
  3. Arrange the salmon over the top of the omelette. Sprinkle with the cheese, then place the omelette under the grill for 1–2 minutes until lightly browned and set.
  4. Season with black pepper, scoop onto a plate and garnish with watercress.
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