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Ingredients

6 eggs
3 teaspoons butter
100g baby rocket
30g parmesan cheese, shaved
1 tablespoon olive oil
200g packet sliced smoked salmon
1/2 cup spreadable cream cheese
1/4 cup dill, chopped
6 x 18cm-long bread rolls, split lengthways

Method

Step 1 Whisk 2 eggs in a bowl. Season with pepper. Heat 1 teaspoon butter in a 22cm (base) non-stick frying pan over medium heat. Swirl butter to coat base. Pour beaten egg into pan. Gently tilt pan back and forth to distribute egg evenly over base.
Step 2 Cook omelette for 1 to 2 minutes or until top is almost cooked (just a little soft in the centre). Slide onto a board, golden side down. Set aside to cool. Repeat with remaining butter and eggs, 2 at a time.
Step 3 Combine rocket, parmesan and oil in a large bowl. Season with salt and pepper. Top each omelette with a single layer of salmon. Top salmon with rocket mixture. Roll omelettes up to enclose salmon and rocket. Slice omelettes in half crossways.
Step 4 Using a wooden spoon, beat cream cheese until smooth. Stir in dill. Spread dill cream cheese over roll bases. Top each with an omelette roll. Season with salt and pepper. Serve.

Smoked salmon omelette rolls

How to make Smoked salmon omelette rolls

Ingredients

Method