Smoked salmon and caramelised onion omelette recipe
After a busy day, sometimes all you can manage are eggs for dinner. Make them extra special with this delicious omelette. The sweetness of the onions against the smoky saltiness of the salmon makes for a truly tasty combination.
- 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.