Recipe Salmon and camembert omelette : Practical and Delicious

Recipe Salmon and camembert omelette : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Salmon and camembert omelette. You are currently reading Recipe Salmon and camembert omelette : Practical and Delicious. This recipe is the creation of the chef Alison Roberts. Recipe Salmon and camembert omelette requires 20m, cook 4 and serve 4. Caution: allergy Contains milk, fish, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Smoked salmon and camembert are the gourmet fillings for this omelette or for a simpler weekday version, replace them with canned salmon and cheddar cheese.

Ingredients:

6 Ingredients

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  8 eggs
  
  
  


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  80ml (1/3 cup) water
  
  
  


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  1 tsp olive oil
  
  
  


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  150g sliced smoked salmon
  
  
  


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  100g camembert, thinly sliced
  
  
  


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  80g mixed salad leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Whisk the eggs and water in a medium bowl. Season with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Brush a small non-stick frying pan with a little of the oil to lightly grease. Heat over medium-high heat. Add 125ml (1/2 cup) of the egg mixture, tilting the pan until the mixture covers the base. As the omelette sets, lift the edge so any uncooked egg runs underneath. Cook for 1-2 minutes or until just set.
  
  
  


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  Step 3
  
  
  
  
  Place one-quarter of the salmon and camembert over half the omelette. Fold in half to enclose the filling. Slide onto a serving plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining oil, egg mixture, salmon and camembert.
  
  
  


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  Step 4
  
  
  
  
  Divide the omelettes and mixed salad leaves among serving plates to serve.
  
  
  

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