Smoked salmon omelet with spinach
A delightful dish for lunch or a light supper. The trick, as always with omelets, is to have all the ingredients standing ready before you begin to cook the eggs. You will achieve fluffiness by tilting the pan occasionally and lifting the edge of the omelet, as described below. For this, I recommend a wooden spatula.
This recipe makes an omelet for one person. For two, either double the ingredients and make a single omelet, to be cut in half when serving, or make your omelets one after another — the method I prefer. Once the omelet pan is hot, this goes very quickly.
1 tsp. water
1 handful fresh baby spinach
1 medium slice smoked salmon (about 2 oz/50 g)
1 tsp. butter or olive oil
1 tbsp. crème fraîche or sour cream
salt and freshly ground black pepper
1 sprig fresh dill
Crack the eggs into a medium-sized bowl, add the water and whisk until frothy.
Rinse the spinach leaves, shake dry and remove stems. Slice the smoked salmon into thin strips (about 1/3 inch, or 1 cm).
Heat the butter or oil to sizzling in an omelet pan over high heat and swirl it around to coat the bottom and sides. When the butter is starting to brown, reduce the heat to medium-high. Add the eggs and swirl to coat the pan. As soon as the eggs start to set, lift an edge of the omelet and tilt the pan to let the liquid eggs run beneath. Repeat several times, lifting different parts of the omelet. Before the eggs have set completely, add the spinach leaves. Set the smoked salmon strips on top. Reduce heat to medium-low and cook for one minute more to allow the spinach to wilt.
Turn off the heat. Sprinkle on a little salt — but be careful, the salmon is salty — and grind in some black pepper. Add the cream and snip some fresh dill over the omelet.
Slip the omelet out of the pan and onto a plate, allowing it to fold over itself. Serve immediately, accompanied by crusty bread, perhaps a salad, and a bottle of chilled white wine. Serves 1.