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Salmon and Courgette Omelette    HT  MC  30mins

Serves 4     Hot Fish Vegetables Herbs Main Course Gluten Wheat Free

225g/8oz Smoked Salmon
8 Eggs
2 tbsp Water
2 Medium Courgettes (Zucchini), grated
3 tbsp Freshly chopped Chives
Salt and Black Pepper
25g/1oz Butter


1. Heat the oven to very low. Cut the salmon into thin strips about 5cm/2-inches long. Set aside

2. In a large mixing bowl beat together the eggs and water then add the courgette, chives, salt and pepper and mix well.

3. Heat a half of the butter in a medium frying pan until it starts to sizzle. Pour in half of the egg mixture. As it begins to set, draw in the mixture towards the centre with a spatula.

4. When almost set, sprinkle over a half of the smoked salmon, cook for a further 1-2 minutes then fold the sides over and slide onto a warmed plate. Cover loosely with foil and keep warm in the oven whilst you cook the last omelet in the same way.

5. To serve, cut each omelette in half and transfer to 4 warmed serving plates. Serve hot.


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