It’s incredibly simple to make something appear fancy that isn’t. This is the perfect example of that. And given the ingredients and flavour profile, this could easily be an upscale lunch rather than breakfast — though being a little bougie at breakfast never hurts either.
If you have some leftover salmon and a bag of frozen peas, you’re half-way there.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
The Omelette
- 1 Egg, beaten
- 1 tsp Olive Oil
- A few small pieces of leftover Salmon
- 2 tbsp Pea puree
- 2 tbsp Roasted Pepper sauce
- Pea shoots (to fake fancy)
- Make omelette in preferred style.
- Fill with pea puree and salmon.
- Pour sauce on plate before plating omelette.
- Toss a few pea shoots on top for a little flavour and a lot of ‘tricking people into thinking you’re fancy’
Tarragon Pea Puree
This is a delicious accomplice to salmon. Make this for supper and use the leftovers for the omelette. Makes roughly one serving.
- 1 tsp Butter
- 1/2 Shallot, minced
- 1 splash White Wine
- 1 cup Frozen Peas
- 1 tsp Fresh Tarragon, chopped
- Salt & Pepper
- Cook shallots in butter at medium heat until soft but not brown.
- Deglaze with wine and reduce until mostly evaporated.
- Add peas and cook for a minute or two.
- Place in food processor, add tarragon and blend until smooth.
- Season to taste.
Red Pepper Sauce
This goes with damn near everything.
- 1/2 cup Mayonaise
- 1 Red Pepper, roasted (jarred is cheap and easy)
- 1 tbsp Sriracha
- Salt & Pepper
- Blend mayo, peppers and sriracha.
- Season.