In a bowl, whisk the eggs with the skimmed milk until well beaten. Season generously and stir in the dill.
Heat the oil in a small non-stick frying pan until medium hot. Pour in the egg mixture and gently cook, stirring with a spatula, for 1 minute.
When the eggs begin to set, stop stirring and scatter over the linseeds. Leave to cook gently for 1-2 minutes until the omelette is golden underneath and nearly set on top. Slide on to a plate, top with the watercress and smoked salmon. Serve immediately.
Originally Submitted
5/15/2009
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