Herb foam omelette with smoked salmon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grate parmesan. Wash the herbs, shake dry and remove the leaves. Finely chop half of the chervil and each 1⁄2 bunch of parsley and wild garlic. Set aside. Puree the rest of the herbs with parmesan, pine nuts and 4 tbsp. oil in a tall mixing bowl with a hand blender to make pesto.

2. 2

   Season to taste with salt.

3. 3

   Separate the eggs for the foam omelettes. Beat the egg whites with the whisks of the mixer until stiff. Mix egg yolk, cream, 3 tbsp. pesto and chopped herbs. Season with 1⁄4 TL salt. Fold the egg yolk and herb mixture into the beaten egg white.

4. 4

   Heat 1 tablespoon of oil in a frying pan and bake 2 omelettes one after the other: Heat the oil in a pan with a lid (base approx. 24 cm Ø). Pour in half the egg mixture and smooth it down.

5. 5

   Cover the omelette and let it set for 15-20 minutes at low heat - the underside should only be slightly browned. Then bake a second omelette from the remaining egg mixture. Keep the omelette warm in the oven (electric cooker: 100 °C) covered with baking paper.

6. 6

   Meanwhile wash and halve the tomatoes. Turn out the omelettes from the pan. Spread cream cheese on one half of each omelette. Cover with tomatoes and salmon. Leave to rest for a short time so that the cheese melts a little.

7. 7

   Then fold over and serve. Add the rest of the pesto.

Nutrition Facts

KCAL
670 kcal

CARBS
5 g

FATS
57 g

PROTEINS
30 g