Makes 2 servings.
- 4 large eggs
- 2 tablespoons whole milk
- salt and freshly ground black pepper to taste
- 1/2 cup smoked salmon, cut into 3/4-inch strips
- 1/2 cup goat cheese, crumbled
- chopped fresh dill and/or parsley
- 4 tablespoons olive oil
Break the eggs into a bowl, add the milk and some salt and pepper. Beat with a fork until just blended.
Heat 2 tablespoons of oil in a pan and pour in half the egg mixture. Tilt and rotate the pan to spread the eggs in an even layer over the bottom. Cook until the omelet starts to set on the base. With a spatula, lift the cooked base and tilt the pan so the uncooked egg mixture runs underneath onto the hot pan. Continue cooking in this way until most of the omelet is set but the top is still moist and creamy.
Place half of your fillings on one half of the omelet, loosen the other edge, fold it over and cook for another minute or two. Remove the pan from heat, tilt and slide the omelet onto a plate. Repeat with the other half of the egg mixture.