Rolled omelette with smoked salmon and cream cheese

Ingredients

for 2 servings

• Eggs200 g (7.1 oz)
• Smoked salmon80 g (2.8 oz)
• Cream cheese (Philadelphia style)50 g (1.8 oz)
• Butter15 g (0.5 oz)
• Dill5 g
• Pepper1 g

Directions

1. Beat the eggs with the pepper until smooth.
2. Melt the butter in a non-stick pan over low heat, then pour in the eggs.
3. Cook the omelette over low heat for 3 to 4 minutes, without drying it out, until set but still tender.
4. Slide the omelette onto a board and spread the cream cheese over the whole still-warm surface.
5. Lay on the slices of smoked salmon and scatter over the chopped dill.
6. Roll the omelette up gently, then slice it into rounds and serve at once.