SMOKED SALMON AND AVOCADO OMELETTE RECIPE

Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2

Ingredients:

-  4 large eggs
-  100g smoked salmon, roughly chopped
-  1 ripe avocado, sliced
-  1 tbsp chopped fresh chives
-  Salt and freshly ground black pepper, to taste
-  1 tsp butter or olive oil, for cooking

Method:

1. Slice the avocado and set aside. Roughly chop the smoked salmon into bite-sized pieces. Finely chop the chives if not already done.
2. Crack the eggs into a medium bowl. Add a pinch of salt and a few twists of black pepper. Whisk with a fork or whisk until the yolks and whites are fully combined and slightly frothy — this will make the omelette light and fluffy.
3. Place a non-stick frying pan over medium heat. Add the butter or olive oil and swirl it around until it coats the base evenly. Let it heat until the butter is melted and slightly foamy (or until the oil shimmers).
4. Pour the whisked eggs into the hot pan. Tilt the pan gently so the eggs spread evenly across the surface. Allow them to cook undisturbed for about 30–40 seconds, until the edges start to set.
5. Evenly scatter the smoked salmon, avocado slices, and chopped chives over one half of the omelette. Continue cooking for another 1–2 minutes, lifting the edges occasionally with a spatula to let uncooked egg flow underneath.
6. Once the omelette is mostly set but still slightly soft in the center, use a spatula to carefully fold it in half over the filling. Cook for another 30–60 seconds, or until the eggs are just cooked through but still tender.
7. Slide the omelette onto a plate. Sprinkle with extra chives and freshly cracked black pepper if desired. Serve immediately, perhaps with a side of leafy greens or toast!