- 3 large eggs
- Knob of butter
- 100g low-fat cream cheese
- 125g Mourne Fishbox smoked salmon
A few snipped chives
Whisk 2 of the egg whites to a foam. Whip the whole egg with the 2 egg yolks and 1tbsp water. Fold in the whites.
Heat butter until foaming, pour in the egg mixture; cook until golden on the bottom and just cooked on top.
Spoon cream cheese to one side, top with salmon. Fold the omelette over and slide it on to a warm plate. Sprinkle with chives