This recipe is from Yummy Magazine (April 2009 Issue)
Fancy brie omelet breakfast with smoked salmon and asparagus. May serve with mixed salad leaves.
Ingredients
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[title] => fish, salmon, red, smkd, alaskan
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[title_custom] => slices smoked salmon
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[method] => torn
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-
2 eggs
-
salt and pepper to taste
-
10 grams butter
-
2 slices smoked salmon torn
-
30 grams brie thinly sliced
-
4 asparagus spears trimmed, halved lengthwise, blanched
-
1 green onion thinly sliced
-
mixed salad leaves to serve
Recipe Method
1. In a small bowl,
whisk eggs.
Season to taste.
2. Melt the butter in a 20 cm nonstick frying pan on medium. Add the egg, tilting the pan so it covers the base.
3. Using a spatula, quickly draw the cooked egg back from edge of pan to allow the uncooked egg to run underneath.
4. When almost set, top with the salmon, brie, asparagus, and onion. Fold omelet to enclose the filling.
5. Cook for 1 minute until brie softens. Slide onto plate and serve with salad.
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