Souffled Smoked Salmon and Tarragon Omelette

• 3 eggs, seperated
• 1 small garlic clove, crushed
• 1 tablespoon chopped fresh tarragon, plus a sprig to garnish
• 50 g smoked salmon, trimmings roughly chopped
• 1 teaspoon olive oil
• 1 tablespoon freshly grated parmesan cheese
• salt & freshly ground black pepper

1. In a large bowl, mix together the egg yolks, garlic and tarragon, and season.
2. Stir in the smoked salmon.
3. In a seperate bowl, whiskthe egg whites until they form soft peaks, then fold into the egg yolk mixture.
4. Heat the olive oil in a 20cm non-stick frying pan and pour in the egg mixture.
5. Cook gently over a low to medium heat for 2-3 minutes until golden brown underneath.
6. You can check how brown the omlette is by gently lifting the edge with a knife.
7. Preheat the grill to medium.
8. Sprikle the parmesan over the omelette and pop under the grill for 3-4 minutes until golden brown and set.
9. Slide onto a plate and serve.

eggs, garlic, fresh tarragon, salmon, olive oil, parmesan cheese, salt

Taken from www.food.com/recipe/souffled-smoked-salmon-and-tarragon-omelette-126876 (may not work)