Open salmon and herb omelette

Name: Open salmon and herb omelette
Yield: 1
Ingredients: 6 Cherry tomatoes; 1 splash Olive oil; 2 Eggs (Main); 2 Tbsp Water; 1 pinch Salt; 1 pinch Freshly ground black pepper; 1 Tbsp Chopped chives; 1 Tbsp Chopped dill; 1 Tbsp Butter; 50 g Smoked salmon, sliced (Main); ¼ cup Ruby grapefruits, in segments (Main); 1 handful Rocket leaves, to garnish; 1 sprinkle Dill leaves, to garnish; 1 Tbsp Mayonnaise, mixed with 1 tsp horseradish, to serve

for 1 people

Babiche Martens

Angela Casley

Food writer for Viva

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Everybody loves having breakfast cooked for them. One of my favourites is an open omelette. Don’t be put off by the juicy pink grapefruit in this recipe. The colour and delicious tang really works to make this a standout treat.

Ingredients

6	Cherry tomatoes
1 splash	Olive oil
2	Eggs (Main)
2 Tbsp	Water
1 pinch	Salt
1 pinch	Freshly ground black pepper
1 Tbsp	Chopped chives
1 Tbsp	Chopped dill
1 Tbsp	Butter
50 g	Smoked salmon, sliced (Main)
¼ cup	Ruby grapefruits, in segments (Main)
1 handful	Rocket leaves, to garnish
1 sprinkle	Dill leaves, to garnish
1 Tbsp	Mayonnaise, mixed with 1 tsp horseradish, to serve

Directions

Toss the tomatoes in a pan with a little oil for 3 minutes to soften then remove.
In a small bowl whisk the eggs with the water, salt, pepper, chives and dill.
In a small frying pan melt the butter until almost frothing. Pour the eggs in and using a fork pull them to the centre to allow for even cooking. As it sets push in the cherry tomatoes.
When cooked, remove from the heat. Add the salmon, grapefruit segments, rocket and dill leaves.
Serve with mayo and hot buttered toast.