Ingredients

• 3 free-range eggs
• Salt and freshly ground black pepper
• 15g/½oz unsalted butter
• 40g/1½oz smoked salmon
• roughly chopped
• ½ tsp olive oil

Directions

• Gently beat the eggs together in a mixing bowl and season
• to taste
• with salt and freshly ground black pepper.
• Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds
• until the bottom of the omelette is lightly set.
• Push the set parts of the omelette into the uncooked centre of the omelette. Cook again
• until the omelette has set further
• then push the set parts into the centre of the omelette again.
• Repeat the process until the eggs have just set but the omelette is still soft in the centre.
• Place the smoked salmon into the centre of the omelette and cook for 30 seconds.
• Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate
• then shape it into a neat roll. Brush the omelette with olive oil and serve.