Deluxe omelette

 

 

INGREDIENTS

 

• 2 tbsp white wine

• 2 tbsp water

• ½ tbsp Thai fish sauce

• a couple sprigs fresh tarragon

• 100g  (3 ½ oz) salmon fillet

• 3 tbsp pinenuts

• 100g (3 ½ oz) fresh asparagus (weight after snapping off the tough end of the stalk)

• 4 tbsp reduced-fat fromage frais

• juice and rind ½ lime

• 4 eggs

• 4 tbsp live natural low-fat yoghurt

• freshly ground black pepper

• a small handful tarragon sprigs , chopped

 

 

METHOD

 

Pour the wine, water and fish sauce into a pan and add the sprigs of tarragon. Bring to the boil and put the salmon in, skin side down. Lower the heat to a gentle simmer and cook for 10-15 minutes until the salmon is just cooked through. Lift the fish from the pan, remove the skin and coarsely flake the fish.

 

Toast the pinenuts in a dry pan over a medium heat, tossing frequently , until they are brown on all sides.

 

Steam the asparagus until just cooked – about 5-6 minutes . Cut each asparagus stalk into 3 pieces.

 

Mix the fromage frais and lime juice rind together in a bowl. Gently fold in the asparagus and fish.

To make the omelettes, beat the eggs, yoghurt , black pepper and tarragon together in a bowl and use half the mixture to make the first omelette.

 

Heat a little oil in a frying pan, pour in the egg mix and cook over a medium heat. When the omelette is set underneath but still soft on top, spread half the filling over one side of the omelette, sprinkle half the nuts on top and carefully fold the plain half of the omelette over the filling. Leave to cook for a few seconds to set the omelette a little more. Keep it warm in the oven while you make the second omelette, then serve.