Omelette with Smoked Salmon

This omelette has a rich smoked salmon filling. This recipes serves 2.

5 eggs
2 Tbsp. water
Salt and freshly ground pepper to taste
1/4 cup finely chopped chives (divided)
2 Tbsp. butter
1/2 cup sour cream
1/2 cup chopped smoked salmon (about 2 oz./60 g)

In a medium bowl, with a fork, lightly combine the eggs, water, salt, pepper and 2 Tbsp. chives; don't over-beat.

Place a 7 inch omelette pan or skillet on medium high heat.  Swirl in 1 Tbsp. butter.  After the butter sizzles, pour in half of the egg mixture.

Using a fork, swirl the centre until the mixture is firm but still moist.  Tilt the pan towards you, scraping any cooked mixture at edge into the centre, then tilt the pan away from you so the uncooked mixture fills the space.  Continue do this until the entire omelette is set but still moist.

Spread 1/4 cup sour cream on the top third of the omelette. Top with 1/4 cup smoked salmon.

Tilt the pan, fold the top third of the omelette over and then fold over again.  Slide the omelette onto a serving plate.  Sprinkle with half of the remaining chives.  The whole operation should take about 1 minute.  Repeat for the second omelette.  Serves 2.

NOTE:  To make a good omelette, it is important to have a good omelette pan.  They are usually about 7 inches in diameter and are made of a heavy material such as aluminum, cast iron or cast iron enamel.  Omelette pans should be seasoned to prevent sticking, and they should be used exclusively for making omeletts and crepes.

To season the pan, fill pan halfway with vegetable.  On high heat, heat the oil until it is smoking.  Carefully remove the pan from the heat and let it sit for 24 hours.  Pour the oil off and wipe out the pan.  Omelette pans should not be washed.  After they have been used, wipe them out with salt (which acts as an abrasive) and rub them with a little oil.