Don’t be intimidated by how posh this salmon spinach herb soufflé omelette look, it is in fact, quite easy to make and it tastes incredible. It’s also affordable, low carb and high in protein. Make it for the special person in your life this weekend, or maybe just for yourself!
Salmon spinach herb soufflé omelette
- 1 x 200g can Safcol Salmon in Springwater, drained
- 4 large eggs, separated
- ¼ cup parmesan or vintage cheddar, finely grated
- 1 handful baby spinach leaves, washed
- 1 bunch of chives, finely chopped
- sea salt and freshly ground black pepper
- chive and sour cream sauce (optional)
- ½ cup sour cream
- a few whole chives for garnish
- Preheat oven to 180°C
- Line a shallow 25 x 30cm Swiss roll tin or slice tin with nonstick baking paper.
- In a large dry bowl, whisk the egg whites until they form stiff peaks. Lightly beat the egg yolks, then and the grated cheese. Using a large metal spoon, gently fold the beaten egg yokes and grated cheese into the whisked egg whites until evenly combined (trying not to knock the air out of the egg whites). Season to taste.
- Use a spatula to spread the egg mixture evenly into the Swiss roll tin. Top with a single layer of spinach leaves, then scatter with ⅔rds of the chives and the drained flaked Safcol salmon. Season with salt and pepper. Bake in the oven for about 10 minutes or until the egg is just cooked through.
- Remove from the oven. Working fast, place a sheet of baking paper on the omelette, top with a large light chopping board or another oven tray, quickly flip and place on a large board, salmon side down. Remove the Swiss roll tin, peel the baking paper off the omelette. Replace with a large sheet of fresh baking paper that overhangs the egg, top with the Swiss roll tin again and flip again so the salmon sits upwards.
- With the shorter end of the tin facing you, use your fingers and then the baking paper to tuck the end of the egg over and tightly roll the omelette so the plain egg surface faces upwards and the salmon spinach and herb filling forms a spiral. Make the easy sauce by mixing together the sour cream and remaining chives, season with salt and pepper.
- With a sharp knife, cut in 8 slices and place on 2 warmed plates with some of the sour cream and chive sauce. Decorate with a couple of chive spears. Serve immediately.