Herb Omelette with Salmon and Spinach Leaves
A fresh herb omelette featuring salmon and spinach leaves, a delightful dish from the leafy vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 handful young spinach
- 200 g smoked salmon
- 6 Eggs
- 3 tbsp heavy cream
- 3 tbsp freshly chopped garden herbs (e.g., chervil, chives, parsley, cress)
- 2 tbsp clarified butter
- Pepper (freshly ground)
Instructions
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1.
Wash the spinach, shake dry and discard stems. Set aside half for garnish, finely chop the rest. Slice the smoked salmon into strips. Crack the eggs and whisk with the cream. Stir in the herbs and chopped spinach, season with salt and pepper. Heat a large non‑stick pan with clarified butter.
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2.
Pour the egg mixture into the pan, cook 1–2 minutes until golden brown on the bottom, then reduce heat to low. When the mixture starts to set, spread the salmon over it, cover, let the salmon warm slightly, and finish cooking the omelette. Distribute spinach over the omelettes, season with pepper. Fold one side of each omelette about a third over and serve on preheated plates.
