HERB OMLETTE ROULADE WITH SALMON AND VEGETABLE FILLING
2 tbsp tbsp butter
2 spring onions, finely chopped
2 carrots grated
4 tomatoes, diced
8 eggs
8 tbsp milk
110 g grated Gruyere
3 tablespoons mixed herbs, finely chopped
200 g smoked salmon
6 tbsp crème fraiche
1
Heat 1 tablespoon butter in a frying pan and cook the spring onions, carrots and tomatoes for 2-3 minutes, stirring; season with salt and pepper and remove from the heat
2
Whisk the eggs, milk, salt and pepper to taste and stir in the cheese and herbs
3
Heat the remaining butter in a frying pan; pour in half the egg mixture and cook over a medium heat until just set; place the cooked omelette in a low oven to keep warm; make a second omelette in the same way
4
Mix together the vegetables, salmon and crème fraiche
5
Spread the two omelettes with the vegetable mixture, season with salt and pepper and roll up carefully; cut into slices to serve and garnish with parsley
