Salmon and Artichoke Open Omelette

Method
Prep:15min  ›  Cook:5min  ›  Ready in:20min 

1. Break the eggs into a large bowl and add 3 tbsp water and seasoning. Beat thoroughly with a fork until combined but not foamy.
2. Using scissors, snip the slices of smoked salmon into ribbons roughly 10 x 3cm. Stir the dill into the soured cream. Set aside until needed. Preheat the grill to high.
3. Heat the butter in a large, nonstick heavy-based frying pan (about 25cm) that can go under the grill safely (wrap a wooden handle with foil). As soon as the butter starts to look foamy pour in the beaten egg. Cook over a high heat for about 30 seconds or until the egg starts to set underneath. Using the back of a fork gently stir the mixture so that the liquid egg runs under the set mixture. Leave to cook for 30 seconds without stirring so that the omelette starts to brown underneath.
4. When the omelette looks almost set but is still quite moist on top, quickly top with the smoked salmon strips and scatter the artichoke quarters over. Remove the pan from the heat and slide under the grill to cook for 1 minute or until lightly browned on top.
5. Remove the pan from the grill. Spoon dollops of soured cream on to the omelette, which will melt to make a light sauce. Serve immediately, cut into wedges.

Swap

For artichokes, use 1 tbsp capers, rinsed and drained.

…topping swaps

Mix ‘n’ match omelette Instead of the basic toppings you can use leftovers from the fridge, such as cooked peas, ham and mushrooms. Add to the plain omelette at step 4 and cook under the grill for 3 minutes or until heated through. Top with the soured cream or ready-made croutons to give a crunchy topping. * Vegetarian omelette Instead of the basic toppings, put 1 tbsp oil in a pan and cook 2 thinly sliced small courgettes and 1 thinly sliced small red onion for 3-4 minutes to soften. Add to the plain omelette at step 4 and top with 125g goat's cheese, cut into slices or crumbled into large chunks. Continue as step 4. Omit the soured cream.

…more ideas

Picnic omelette with feta and peppers Omelettes are excellent for picnics and packed lunches. Combine 8 eggs with 4 tbsp single cream and seasoning. Heat 2 tbsp olive oil in a 25cm ovenproof cast-iron frying pan or a small roasting tin (about 20 x 25cm), then pour in the egg. Top with a 280g jar roasted red peppers, drained, and a200g jar feta in oil and herbs, drained, or 100g good-quality feta cheese, diced. Bake at 200°C (180°C fan oven), gas 6 or 10 minutes or until just set (the mixture will continue cooking after it comes out of the oven). Leave to cool, then cut into wedges or squares. Eat within one day. * Tomato, noodle and spinach omelette If you have any leftover noodles or pasta (with or without sauce), use 225g and chop up any large strands. Add to the eggs with 125g cooked spinach (either leftover or bagged and steamed in the microwave), 2 tbsp chopped fresh parsley and a pinch of freshly grated nutmeg. Cook the omelette as for the basic recipe, then add 115g halved cherry tomatoes before sliding under the grill at step 4.