Salmon, Zucchini and Dill Omelettes
Ingredients
- 2 Tbsp extra virgin olive oil - 3 green shallots, thinly sliced - 1 garlic clove, crushed - 6 eggs - ½ cup pure (thin) cream - 2 Tbsp finely grated parmesan - Zest of 1 lemon, finely grated - ½ bunch dill, sprigs picked, half finely chopped, half left whole - 150g hot smoked salmon or trout, flaked - 1 medium zucchini, thinly sliced
To serve: - Toasted pine nuts and goats feta
Method
Preheat oven to 200°C.
1 .Heat oil in a frypan over medium-low heat and add shallots and garlic. Cook, stirring, for 3-4 minutes until shallots are softened but not coloured. Remove from pan and cool slightly.
2. Whisk eggs, cream, parmesan and shallot mixture together in a bowl with a pinch of salt. Whisk in lemon zest and dill.
3. Divide the egg mixture between 4 x 350ml ovenproof dishes and scatter over the smoked fish and slices of zucchini.
4. Place in the oven and bake for 20-25 minutes or until edges are puffy and golden and the centre has just set.
5. Scatter with toasted pine nuts, feta and extra dill, to serve.