Saturday, January 24, 2009

Nori and smoked salmon omelettes

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
* 2 sheets nori
* 1 bunch fresh chives
* 8 eggs
* 90g (1/3 cup) reduced-fat natural yoghurt
* 2 tsp wasabi paste
* Olive oil spray
* 200g sliced smoked salmon
* 40g baby rocket leaves

1. Use scissors to cut each sheet of nori into four strips. Place the strips on top of each other and cut crossways into thin pieces. Cut chives into 2cm lengths.
2. Use a fork to whisk together the eggs, yoghurt and wasabi in a large jug until well combined. Add the nori and chives and stir to combine.
3. Heat a medium (20cm base measurement) non-stick frying pan over medium-high heat. Spray lightly with olive oil spray. Pour in one-quarter of the egg mixture and cook, tilting the pan slightly until mixture covers base. As the omelette sets, use a heatproof plastic spatula or flat-bottomed wooden spoon to gently lift and stir so any uncooked egg runs underneath to cook.
4. Cook for 1-2 minutes or until the base of the omelette is set and light golden. Transfer to a serving plate. Arrange one-quarter of the salmon and rocket over the omelette. Loosely fold omelette in half to enclose filling. Repeat, in three more batches, with remaining egg mixture, smoked salmon and rocket. Serve.

Australian Good Taste - Page 125
Recipe by Tracy Rutherford


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