Preparation time 10 minutes
Cooking time about 15 minutes
8 large eggs
2 spring onions, thinly sliced
2 tablespoons chopped chives
2 tablespoons chopped chervil
50 g (2 oz) butter
4 thin slices of smoked salmon, cut into thin strips, or 125 g (4 oz) smoked salmon trimmings
Put the eggs, spring onions and herbs in a bowl, beat together lightly and season with pepper.
Heat a medium-sized frying pan over a medium-low heat, add a quarter of the butter and melt until beginning to froth. Pour in a quarter of the egg mixture and swirl to cover the base of the pan. Stir gently for 2–3 minutes or until almost set.
Sprinkle over a quarter of the smoked salmon strips and cook for a further 30 seconds or until just set. Fold over and slide on to a serving plate. Repeat to make 3 more omelettes. Serve each omelette immediately with baby leaf and herb salad.
For smoked ham & tomato omelette, make as above, adding 8–12 quartered cherry tomatoes to the egg mixture. Replace the smoked salmon with 4 thin slices of smoked ham, cut into strips