Cheesy salmon omelettes
Not just for breakfast, these ‘royale’-style omelettes are served with a quick cheese sauce that uses up leftover dairy after Christmas.
Serves 2• Prep 10 mins• Cook 15 mins
20g unsalted butter
2 garlic cloves, crushed
2-3 large handfuls spinach, kale or other greens, shredded
Handful mixed herbs, finely chopped (we used chives and dill)
4 medium eggs
70-100g smoked salmon
Lemon wedges, for squeezing
For the cheese sauce:
100g Brie or Camembert, roughly chopped
100ml single cream
1 For the cheese sauce, gently heat the cheese and cream in a small saucepan until melted. Blend with a stick blender until smooth. Keep warm while you make the omelettes.
2 Melt half the butter in a large non-stick frying pan. Add the garlic and cook for 1 min, then add the greens and cook for a few mins until wilted. Stir in most of the herbs, then set aside.
Wipe out the pan and return