Smoked salmon and camembert are the gourmet fillings for this omelette or for a simpler weekday version, replace them with canned salmon and cheddar cheese.
- Whisk the eggs and water in a medium bowl. Season with salt and pepper.
- Brush a small non-stick frying pan with a little of the oil to lightly grease. Heat over medium-high heat. Add 125ml (1/2 cup) of the egg mixture, tilting the pan until the mixture covers the base. As the omelette sets, lift the edge so any uncooked egg runs underneath. Cook for 1-2 minutes or until just set.
- Place one-quarter of the salmon and camembert over half the omelette. Fold in half to enclose the filling. Slide onto a serving plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining oil, egg mixture, salmon and camembert.
- Divide the omelettes and mixed salad leaves among serving plates to serve.
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