Omelette with lightly salted salmon and tomatoes
4 servings
30 minutes
Omelet with lightly salted salmon and tomatoes is an exquisite representative of French cuisine, combining the tenderness of eggs, richness of salmon, and freshness of tomatoes. This dish, inspired by classic culinary traditions, gains special charm from the addition of Worcestershire sauce and dill. Salmon gives the omelet a slight saltiness and depth of flavor, while tomatoes add pleasant acidity and juiciness. Baked in the oven, the omelet acquires an airy texture with an appetizing golden crust. Ideal for both a morning breakfast and a light dinner. It can be served with a glass of white wine or fresh baguette to highlight its exquisite gastronomic nature.
1
Peel the onion, chop it finely, and fry in one tablespoon of oil until translucent.
- Onion: 0.5 piece
- Olive oil: 3 tablespoons
2
Blanch the tomatoes, peel the skin, cut each into 6 wedges, and remove all the seeds, leaving only the petals.
- Tomatoes: 2 pieces
3
Cut the salmon into thin or thick strips (as you like).
- Lightly salted Atlantic salmon: 150 g
4
Whisk together eggs, milk, salt (don't overdo it), flour, a tablespoon of oil, and Worcestershire sauce.
- Chicken egg: 6 pieces
- Milk: 100 ml
- Salt: to taste
- Wheat flour: 2 tablespoons
- Olive oil: 3 tablespoons
- Worcestershire sauce: 1 tablespoon
5
Preheat the oven to 180 degrees (if there is a grill — only heat that).
6
In an oven-safe skillet, heat a tablespoon of oil, pour in half of the egg mixture, and cook until almost done, but the top should remain runny.
- Olive oil: 3 tablespoons
7
Place the fried onions on top, then alternately arrange the tomatoes and salmon in a circle. Pour the remaining egg mixture over, season with pepper, and sprinkle with cheese.
- Onion: 0.5 piece
- Tomatoes: 2 pieces
- Lightly salted Atlantic salmon: 150 g
- Chicken egg: 6 pieces
- Milk: 100 ml
- Salt: to taste
- Wheat flour: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Ground black pepper: to taste
- Cheese: 30 g
8
Place the skillet in the oven or under the grill for 10 minutes until the omelet rises and becomes golden.
9
Sprinkle with dill before serving.
- Dill: 1 teaspoon
