Davina's rolled omelette
Davina says: "It’s good to make this omelette in a fairly large pan so it’s nice and thin and easy to roll up. Obviously you can vary the fillings as you like, but this spinach and salmon version is my favourite. It’s really healthy, beautifully easy and quick to make and soooooo delish."
Serves 2
Ingredients150g baby leaf spinach10g butter3 eggs100g hot smoked salmon, flakedsqueeze of lemon juice
Method
Wash the spinach thoroughly – don’t bother about shaking o too much of the water. Put the spinach into a saucepan, season with salt and pepper and heat it gently until it has all wilted down. Tip the spinach into a sieve or colander and leave it to drain.
Meanwhile, melt the butter in a large frying pan. Gently beat the eggsin a bowl and season them with salt and pepper. When the butter is foaming, add the beaten eggs and swirl them around the pan until they completely cover the base in an even layer. As the edges cook, push them into the centre and allow the gaps to ll with uncooked egg, until the whole omelette is almost set – it should be fairly thin. How much you cook it is up to you, but I like to have a hint of moisture in the middle.
Sprinkle the spinach and salmon on top of the omelette and squeeze over some lemon juice. Transfer the omelette to a board and roll it up fairly tightly. Cut it into slices and serve at once.
Davina's classic French omelette
Serves 1
Ingredients3 eggs1 tbsp each of finely chopped parsley, chives and tarragon5g butter
Method
Crack the eggs into a bowl and season them with salt and pepper. Break up the yolks and combine them with the whites. Don’t beat the eggs too much – you don’t want to work a lot of air into the mixture. Reserve a little of each of the herbs to garnish the nished omelette and stir the rest into the eggs.
Melt the butter in a frying or omelette pan over a medium heat. Add the eggs and swirl them around so the whole base of the pan is covered. Leave them for a few moments so the underside sets, then, using a fork, pull the edges into the centre of the pan, letting the runny egg ll the gaps. Continue to do this until the omelette is almost completely set.
For an omelette with a soft, moussy interior, fold the sides into the centre at this point. Roll the omelette over on to a plate so the underside is facing upwards and the join is on the bottom. If you want a completely set omelette, leave it in the pan for a little longer before folding and rolling, then continue in the same way. e underside will have taken on more colour.
Sprinkle with the remaining herbs and enjoy immediately.
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