Fines herbes and gruyere omelette with smoked salmon

This gourmet omelette incorporates creamy gruyere cheese and fresh herbs to create a breakfast that will make even the toughest critics smile.

Beat eggs in a bowl with a fork, add cream and herbs, then beat again to combine. Place the butter and oil in a non-stick frypan over medium heat, swirling to coat pan. When butter begins to foam, increase heat to high, add egg mixture and swirl to coat pan. Leave for 5 seconds, then, when edges begin to bubble, push liquid at edges towards centre of pan, tilting to fill gaps. Continue pushing liquid and tilting pan for about 2-3 minutes until omelette is almost set. Add cheese, then tip pan to one side and use a spatula to gently fold omelette in half. Slide onto a plate, top with smoked salmon and a dollop of sour cream, and serve immediately.

Source

3 large eggs, lightly beaten with a fork

1 tsp thin cream

1 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped mixed herbs , plus chervil to garnish

5g unsalted butter

1/2 tsp olive oil

2 tbsp finely grated gruyere cheese

Smoked salmon and sour cream, to serve

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