Claire Corlett

Fish Food, Fish Tanks, and More
Omelette with salmon and green asparagus / Four Hands

Omelette with salmon and green asparagus / Four Hands

Hello fellows, today we’re making simple yet delicious omelette with some smoked salmon and green asparagus. First, let’s prepare all the ingredients. Chop a small bunch of parsley and shred salmon with two forks into small pieces. Cut asparagus into little chunks, removing rough lower bits. If you don’t have asparagus you can replace it with some other greens like spinach, courgette or just skip this step. Then crack two big eggs, add cream, mustard and black pepper and whisk well. Notice though, that we don’t add salt to the mix. That’s because we will add smoked salmon to our omelette later, so it will act as seasoning as well. Now, put asparagus on the hot pan with some olive oil. Cook it for a couple of minutes, then add the eggs and shredded salmon. Do it quick though, before the omelette sets. Grate some cheese of your taste on top, close the lid and let it cook on low to medium heat for another 2–3 minutes. Relocate your omelette onto the plate, garnish with chopped parsley and enjoy 🙂 Until next time!

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