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HERB OMLETTE ROULADE WITH SALMON AND VEGETABLE FILLING

Yields4 Servings

 2 tbsp tbsp butter
 2 spring onions, finely chopped
 2 carrots grated
 4 tomatoes, diced
 8 eggs
 8 tbsp milk
 110 g grated Gruyere
 3 tablespoons mixed herbs, finely chopped
 200 g smoked salmon
 6 tbsp crème fraiche
1

Heat 1 tablespoon butter in a frying pan and cook the spring onions, carrots and tomatoes for 2-3 minutes, stirring; season with salt and pepper and remove from the heat

2

Whisk the eggs, milk, salt and pepper to taste and stir in the cheese and herbs

3

Heat the remaining butter in a frying pan; pour in half the egg mixture and cook over a medium heat until just set; place the cooked omelette in a low oven to keep warm; make a second omelette in the same way

4

Mix together the vegetables, salmon and crème fraiche

5

Spread the two omelettes with the vegetable mixture, season with salt and pepper and roll up carefully; cut into slices to serve and garnish with parsley

Nutrition Facts

4 servings

Serving size