Ingredients
• 100g fresh salmon - sliced
• 2 medium eggs
• 1 tbsp sour light cream (optional)
• 1 tbsp canola margerine
• Salt and pepper to taste
Method
1. In a small bowl, beat the eggs, sour cream together. Season with salt and pepper if desired.
2. Melt the butter at medium heat in a non stick pan and pour the egg mixture and let cook until the egg is half-cooked.
3. Arrange the sliced salmon over the runny top of the omelet.
4. Let cook until salmon is 3/4 cooked and egg base is set.
5. Loosen the omelet in the pan and carefully flip over and cook for 30 seconds.
6. Slide the omelet onto a serving plate and fold in half.