Omelette with vodka and salmon
1 serving
5 minutes
An ideal option for those who are ready to switch off from current affairs and problems in the morning. You only need 10 ml of vodka, but no one is stopping you from pouring a shot.
1
In a bowl, whisk the eggs with vodka and pepper.
- Chicken egg: 3 pieces
- Vodka: 10 ml
- Cayenne pepper: to taste
2
Melt butter in a pan. It's better to put the butter in a cold pan, as hot pans cause butter to smoke, turn brown, and become bitter quickly. It has a low burning temperature. Once the butter melts and starts to sizzle slightly, pour in the eggs with vodka and pepper, and fry until the egg mixture is firm yet slightly runny on top, while the edges and bottom are fully cooked, which can be checked by lifting the edge of the omelet with a spatula.
- Butter: 15 g
- Chicken egg: 3 pieces
- Vodka: 10 ml
- Cayenne pepper: to taste
3
At this spot, you need to place slices of lightly salted salmon on the semi-liquid center of the omelet and spread cream cheese over the salmon.
- Salted salmon: 50 g
- Cottage cheese: 30 g
4
Use a spatula to fold the omelet from both edges to the center, forming something like an envelope.
5
After doing this, you need to turn off the heat and let the omelet finish cooking for half a minute on the residual heat in the pan. A successful omelet is when the eggs are cooked about ninety percent, meaning there's still a bit of liquid left. And the salmon hasn't turned pale pink.
6
Sprinkle the omelet with chopped dill before serving. Serve with a cup of coffee.
- Dill: 5 g