Salmon omelette on a rustic slice of farmer's bread

Ingredients for 2 servings:

• 1 pack of smoked salmon (200 g)
• 2 slices of farmhouse bread, thick, large slices (2 – 2.5 cm)
• 6 eggs
• 1 shot of milk, about 3 tablespoons
• 30 g Parmesan, grated
• 1 tsp, heaped parsley
• ½ tsp vegetable stock powder
• pepper
• Salt
• 1 pinch of herbal salt (optional)
• 1 dash of oil or butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Ideally, take all ingredients out of the refrigerator 1/2 to 3/4 hour in advance so they are at room temperature. Preheat the oven to approximately 130-140°C (266-284°F) on a medium heat setting. In a bowl, whisk the eggs together with the grated Parmesan, milk, pepper, salt, vegetable stock, and herb salt. Cut the salmon into 2-3 cm wide strips, or the size of a 2-euro coin. Heat the oil in a 28 cm frying pan to 2/3 of the heat setting; I use heat settings 6-7 out of 9. Stir briefly before pouring it into the pan to coat the Parmesan. Pour about half of the contents of the bowl into the pan and after about 2 minutes, reduce the heat to 3-4. Then cook the omelet for another 2 minutes. Carefully run a spatula under the omelet. If there is still runny egg on the omelet, lift it enough so that the egg runs into the pan. Now elegantly flip it over with a little zip to the other side (use a second spatula if necessary, or turn it out onto a large plate and then let it slide into the pan. Make sure to let the runny egg run from the surface into the pan first). Cook this side for only 2 minutes on level 3-4. Now cut the omelet in half in the pan and place it on a slice of bread using the spatula. If you like, you can place the bread slices in the oven for 2-3 minutes beforehand or lightly toast them. Add salmon pieces to the omelet and place it in the oven (rack) for about 6-8 minutes. Now finish cooking the rest of the dish, remove the omelet breads from the oven, and place the freshly cooked omelet halves on top of the salmon. If that’s too much “omelet” for you, you can halve the ingredients for the omelet. The photo shows both versions. Sprinkle with parsley before serving (I use frozen parsley). If desired, cut into small pieces.