Smoked salmon and caramelised onion omelette
- 2 onions, sliced
- 20ml (1 tbsp) olive oil
- 1 tsp balsamic vinegar, plus extra for serving
- 1 tsp brown sugar
- 6 eggs
- 1 tbsp (30g) butter
- 2 tbsp parmesan cheese, grated, plus extra for serving
- 50g smoked salmon slices
- 30g rocket
- olive oil, for serving
In a small saucepan, heat oil over very gentle heat. Add onions, cover with a lid and cook for 15 minutes, stirring occasionally. Add vinegar and sugar and cook for a further 3 minutes. Set aside.
Heat a medium-sized non-stick saucepan over high heat. Whisk eggs in a bowl and season well. Add half the butter to frying pan, allow to melt, then pour in half the egg mixture. Reduce heat to medium and use a spatula to pull eggs from the edge of the pan into the centre, allowing the uncooked eggs to fill the space left behind. Continue for about a minute until the eggs are almost set.
Sprinkle with half the parmesan cheese and top with half the caramelised onions, then leave to finish cooking for a further minute. You can place it under a grill if preferred.
Place onto a plate and set aside, keeping warm. Repeat with remaining ingredients to make a second omelette.
Place omelettes onto serving plate. Top with slices of salmon and rocket, plus extra parmesan. Drizzle with extra balsamic and olive oil.
- Spinach or mixed salad leaves would do just as nicely as the rocket.
- Serve with toast or grilled bread for a heartier meal.
- Recipe by Greer Worsley, who blogs at Typically Red.