Dill and Salmon Omelette
- 1 teaspoon (5ml, .19g) fresh dill, chopped
- 1 teaspoon (5ml, 2.87g) capers, drained and chopped
- 4 ounces (113.3 g) smoked salmon, roughly chopped
- 4 eggs, beaten
- 1 teaspoon (5 ml, 5 g) Dijon mustard
- salt to taste
- white pepper to taste
Combine the dill, capers and smoked salmon on a chopping board, and roughly chop them. Beat the eggs well in a bowl. Add the chopped ingredients and the mustard to the beaten eggs. Salt and white pepper to preference. Heat a skillet on medium-high heat and pour half the base omelette mix into the skillet, making a rough circle. Let the omelette cook enough so that the top of the omelette is mostly cooked through, and then flip one half of the omelette on top of the other half. Cook to preference. Smaklig måltid!
Base recipe makes two omelettes.