Print
10 Minutes
10 Minutes
1-2 People
Ingredients
- 4 large eggs
- A little bit of water
- 1 courgette (zucchini), grated
- 1/2 cup of fresh chives, chopped
- 100g Burren Smoked Irish Organic Salmon pulled into small pieces
- Salt and pepper
- A little bit of butter for the frying pan
Method
Crack the eggs gently on a flat surface and drop them into a bowl.
Add a bit of water, mix in the grated courgette, most of the chives (reserve some for garnish) and the hot smoked salmon pieces. Season with salt and pepper.
Melt the butter in a small frying pan.
When the pan is hot, add half of the egg mixture and cook for one minute while stirring until the egg starts to set in places.
Cook for another 1 or 2 minutes, then turn it over and cook for another minute until golden on both sides.
Repeat with the second half of the egg mixture.
Spread the reserved chives over the omelettes and serve with some colourful crisp lettuce leaves and fresh bread, for example a lovely chunck of baguette.
Tip:
Instead of using the hot smoked salmon in the egg mixture, you can also leave it out of the omelette and eat it in slices or as darns with the omelette.
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....