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Smoked Salmon Omelette

A typical Sunday for us starts of with a light breakfast and then church. Then, I come home, ring my parents to catch up on the week followed by lunch. The afternoon events can be hazy as time seem to go quickly but we try to have a quiet lunch together each week.

Sunday lunches for us are usually light but fulfilling. I am a HUGE fan of cafe food and would not hesitate to re-create some of my favourites in our home kitchen. Burgers? Wedges? Breakie? Toasted Turkish Bread- all my favourites at home.

I am, however, frequently in search for ideas that is healthy as well. I chose to make this smoked salmon omelette because 1) We love smoked salmon and can never have enough of it, 2) It’s light, 3) Eggs are not that expensive so that balanced off the cost of smoked salmon and 4) It’s quick!

We had that with toasted bread. Then, we sit outside in our spanking new patio, read newspapers and chatter away.

Ah.. Simplicity of life.

Smoked Salmon Omelette

4 eggs
2 tablespoon of milk
freshly milled pepper and salt

100 grams of smoked salmon
1 cup of sliced mushrooms

Beat eggs with milk. Season. Heat a pan with some oil, swirl (u can choose to use butter). Once the pan is hot, add eggs. Remember to swirl so that u get some crispy sides. After 5 mins, when the eggs are nearly set, add in smoked salmon and mushrooms. Sprinkle some chives over it. Attempt to fold omelette into half. Swirl a little. Wait for 2 mins. Turn heat off and let pan sit on the stove for another 3 minutes or so.

Serve with toasted bread and sprinkling of chives.


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