December 19, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-and-camembert-omelette.jpg" srcset="https://img.taste.com.au/9OZK0JJc/w720-h480-cfill-q80/taste/2016/11/salmon-and-camembert-omelette-65863-1.jpeg 720w, https://img.taste.com.au/gpR4lQkq/w643-h428-cfill-q90/taste/2016/11/salmon-and-camembert-omelette-65863-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon and camembert omelette"
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- 0:20 Cook
4 Servings- Capable cooks
Smoked salmon and camembert are the gourmet fillings for this omelette or for a simpler weekday version, replace them with canned salmon and cheddar cheese.
Featured in
Egg recipes, French recipes
Ingredients
- 8 eggs
- 80ml (1/3 cup) water
- 1 teaspoon olive oil
- 150g sliced smoked salmon
- 100g camembert, thinly sliced
- 80g mixed salad leaves
Method
Step 1
Whisk the eggs and water in a medium bowl. Season with salt and pepper.
Step 2
Brush a small non-stick frying pan with a little of the oil to lightly grease. Heat over medium-high heat. Add 125ml (1/2 cup) of the egg mixture, tilting the pan until the mixture covers the base. As the omelette sets, lift the edge so any uncooked egg runs underneath. Cook for 1-2 minutes or until just set.
Step 3
Place one-quarter of the salmon and camembert over half the omelette. Fold in half to enclose the filling. Slide onto a serving plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining oil, egg mixture, salmon and camembert.
Step 4
Divide the omelettes and mixed salad leaves among serving plates to serve.
Nutrition
1160 kj
Energy
19g
Fat Total
7.5g
Saturated Fat
0.5g
Fibre
26g
Protein
0.5g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Replace the smoked salmon with canned pink salmon, drained, flaked. Replace camembert with grated cheddar.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
Source: taste.com.au
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