You need to be in a very generous mood to make these for any kind of a gathering as they need to be made individually and ‘to order’, if you see what I mean. Maybe set aside this recipe for just the two of you . . .
Makes 2 omelettes / Ready in 10 minutes
From celebrated food stylist and writer Catherine Hill, comes this sumptuous collection of recipes for all home cooks who love celebrity chefs such as Nigel Slater. From stews to slow-cooked joints to mouth-watering veg dishes, this is a fully illustrated cookbook to be relied upon for delicious, original and low-maintenance meals. With chapters from Friday Night Easy to fabulous Sunday lunches, this is the only cookbook you'll need when the weekend comes round. Catherine Hill's unique cookbook is aimed at everyone who wants to cook at the weekend, whether you have a few friends over for a casual Friday night supper or are going away for a self-catering mini-break. Choose from quick, clever recipes like Tomato and Tallegio Tart or Sticky Mango Chicken Salad when you get in late on a Fri...© 2013 Catherine Hill / Penguin · Reproduced with permission.
Beat the eggs and chives together and season well. Heat a small non-stick frying pan until searing hot, add half the butter and swirl straight away as it foams and bubbles. Immediately add half the egg mixture and cook over a very high heat, whisking for a minute until it begins to firm up. ?Allow to cook for 1–2 minutes, depending on how set you like your omelettes. Add a good splodge of cream cheese to one half, top with half the salmon and half the watercress. Flip over and slide on to a warmed plate. Serve straight away with hot toast while you cook the other one.
The trick to a great omelette is to have a really good non-stick pan and heat it well so that the butter foams and jumps around in the pan as soon as it hits it.
I always slightly under-do the eggs as I know it will keep on cooking once filled and folded.
‘Once you’ve mastered the art of the perfect omelette – slightly creamy and runny on the inside and set on the outside – there’s no limit to the amount of fillings you can add. Grated Cheddar, finely sliced red onion, coriander and a dangerous amount of jalapeño peppers is well worth a go.’