Ingredients

• 8 free-range large eggs
• 2 spring onions
• thinly sliced
• 2 tbsp chopped chives
• 2 tbsp chopped chervil
• 20g/¾oz butter
• 4 thin slices of smoked salmon
• cut into thin strips
• or 125g/4½oz smoked salmon trimmings
• 100g/3½oz salad leaves
• freshly ground black pepper

Directions

• Put the eggs
• spring onions and herbs in a bowl
• beat together lightly and season with freshly ground black pepper.
• Heat a medium-sized frying pan over a medium-low heat
• add a quarter of the butter and melt until beginning to foam. Pour in a quarter of the egg mixture and swirl to cover the base of the pan. Stir gently for 2-3 minutes or until almost set.
• Sprinkle over a quarter of the smoked salmon strips and cook for a further 30 seconds
• or until just set. Fold over and slide on to a serving plate. Repeat to make 3 more omelettes. Serve each omelette with salad leaves.