Smoked Salmon Omelette With Goats Cheese And Beetroot Relish Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together the eggs, milk, salt, and black pepper.
• STEP 2.Heat a non-stick skillet over medium heat and add the butter.
• STEP 3.Pour the egg mixture into the skillet and cook until the edges start to set.
• STEP 4.Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
• STEP 5.Once the omelette is mostly set but still slightly runny on top, sprinkle the goat's cheese and smoked salmon over one half of the omelette.
• STEP 6.Fold the other half of the omelette over the filling and cook for another minute, until the cheese is melted and the omelette is cooked through.
• STEP 7.Slide the omelette onto a plate and top with the beetroot relish.
• STEP 8.Serve the smoked salmon omelette hot, garnished with fresh dill.
• STEP 9.Enjoy!

Cooking Tips

• You can use any type of smoked salmon for this recipe, such as cold-smoked or hot-smoked salmon.
• If you don't have goat's cheese, you can substitute it with feta cheese or cream cheese.
• Feel free to add other fillings to the omelette, such as sautéed mushrooms or spinach.

Storage and Serving

• This smoked salmon omelette is best served immediately after cooking.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the omelette in the microwave or on the stovetop until heated through before serving.