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Ingredients

1 tablespoon oil
500g zucchini, grated
3 spring onions, chopped
Salt and freshly ground black pepper, to taste
4 eggs
125ml PHILADELPHIA Original Cream for Cooking, a cream alternative
20g butter
Bulla Crème Fraiche, to serve
200g smoked salmon

Method

Step 1 Heat the oil in a large non-stick frypan and sauté zucchini 6-7 minutes or until golden. Stir in spring onions and seasonings. Remove and keep warm.
Step 2 Beat together the eggs and cream. Heat the butter in the fry pan. Pour egg mixture into 8 greased egg rings and cook over a low heat, covered, for 3 minutes or until egg is nearly set. Turn over and finish cooking. Remove egg rings and place omelettes on serving plates.
Step 3 Top each omelette with zucchini, a dollop of creme fraiche and smoked salmon. Serve immediately.

Smoked salmon omelettes

How to make Smoked salmon omelettes

Ingredients

Method