2 tbsp heavy cream (or milk)
2 tbsp butter
4 oz smoked salmon, cut into bite sized chunks
2 cup chopped kale
2 tbsp cream cheese, cut into bite sized chunks
4 spring onions, finely chopped
Salt & pepper
In a bowl, whisk together the eggs, cream & add a small pinch of salt. Place a non-stick pan on a medium heat & melt the butter, coating the whole base of the pan.
Add egg mixture to the pan, leave for 30 seconds to set the bottom.
Top with remaining ingredients, I like to dollop the cream cheese on first & evenly distribute the rest. Season with a pinch of pepper.
Turn the heat down to a low, then carefully cover the pan with foil or a lid.
Cook for a further 3 - 4 minutes until omelette has set all the way through & smoked salmon has gone a light pink colour.
Remove foil (if using) or lide carefully, and slide omelette onto a serving plate