55g (2oz) smoked salmon and 1-2 tablespoons chopped chives (omit the salt).
Ham and cheese filling
55g (2oz) thinly sliced Wiltshire ham, with 1 tablespoon mature grated Cheddar cheese.
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Method Prep:5min › Cook:5min › Ready in:10min
Heat a 25cm (10in) omelette pan until just hot and add half the butter. Crack the eggs into a jug and beat very lightly with a fork. Prepare your chosen filling.
When the butter is on the point of changing colour, add salt and pepper to the eggs and pour half into the pan. Gently fork through the egg until it begins to set.
Leave for 5-10 seconds or until nearly set. Add half of your chosen filling. Using a spatula, fold one side into the centre, then tilt the pan and fold over other side. Slide onto a warmed plate and serve at once. Repeat with the remaining ingredients to make the second omelette.