2 whole large eggs
2 tablespoons heavy cream
1 1/2 ounces smoked salmon
2 tablespoon chives, sliced finely
Salt and pepper
1 tablespoon butter
Preheat an oven to broil.
Place eggs in a medium bowl and whisk vigorously until the egg whites and yolks are combined. Add cream and whisk until completely incorporated into egg mixture.
Heat an 8-inch diameter non-stick sauté pan over medium heat, add the butter and heat it until it begins to foam.
Pour the egg mixture in the pan and move the pan around to coat the bottom well. Once the eggs begin to set slightly, pull your eggs into the center of the pan by dragging the spatula from the sides of the pan towards the center. Repeat this method of pulling the eggs to the center of the pan so that as the eggs coagulate, you’re creating more surface space for the eggs to evenly cook.
As soon as the omelet begins to set, place it in the oven and cook for 1-2 minutes, or until the eggs are no longer runny (do not overcook or color.) It is important to watch the eggs the entire time they are under the broiler to keep them from over-cooking.
Add 2/3 of the salmon strips to the left side of the omelet. With the salmon side closest to the plate, let the lip of the pan touch the plate and gently slide the omelet half-way onto the plate. Once half the omelet is on the plate, slowly turn your pan over so that the top (non-filling side) of the omelet evenly folds over the omelet.
Plate the omelet and garnish with the rest of the smoked salmon and chives.
Repeat the above steps to make second omelet.