Ingredients
- 2 knobs of butter
- 100 gm raw salmon, thickly diced
- 1 green onion, thickly sliced on the diagonal, from the white to the green
- 1 spear asparagus, sliced on the diagonal into 2 cm sections
- 4 kalamata olives, thinly sliced
- 20 gm baby spinach
- 3 eggs, beaten
- 1 truss cocktail tomato, chopped
- 10 gm gruyere cheese, grated or finely chopped
- salt & pepper
Method
In a nonstick frypan over a low-medium heat, melt one knob of butter and gently cook the asparagus, salmon, onion, and olives, turning and mixing gently.
When it’s just about cooked, after about 4 minutes, the salmon should be cooked almost through and the asparagus just softened a bit.
Add the spinach and let it wilt, mixing it into the other ingredients in the pan.
Slide the contents of the pan into a bowl and cover with a tea towel to keep warm.
There’s no need to wipe out the pan, just melt the other knob of butter, and raise the heat to medium.
Add the eggs and use a fork to gently disturb them as they start to cook. This helps them to cook through evenly, but should be done gently to not leave any holes.
While the eggs are still runny on top, slide the cooked ingredients from the bowl onto the half of the eggs closest to the pan handle.
Add the tomato and cheese, and use a spatula to fold the half of the omelette without filling onto the half with filling , forming the classic semi-circle omelette shape.
Lower the heat to low and let it cook for maybe two minutes, enough to melt the cheese inside the omelette.
Slide onto a plate, add a pinch of salt and a grind of pepper, and serve immediately.
Serves one.
Notes
As with all omelettes, the key is to cook the filling first.
I didn’t think it was necessary to add any herbs or spices to the filling, there’s plenty of flavour there already
I made this with three eggs in a regular size frypan rather than my omelette pan, as there’s quite a lot of filling and I intended it as a main.
Don’t worry if the omelette doesn’t completely close.