Cooking Instructions

In a bowl, whip cream until soft peaks form. Fold in chives and set aside. In a frying pan, melt butter and cook eggs until almost set. In centre of omelette, place salmon, asparagus and cheese. Fold in each side of omelette and slide onto a plate. Salt and pepper to taste. Top with a dollop of chive cream.

Preparation: 10 minutes
Cooking: 5 minutes
Servings: 1

Ingredients

• 125 mL (1/2 cup) 15% cooking cream
• 60 mL (1/4 cup) snipped chives
• 2 or 3 eggs, beaten
• 15 mL (1 tbsp) butter
• 3 slices smoked salmon
• 5 fresh asparagus stalks, blanched
• 3 thin slices Old Cheddar cheese from here
• To taste salt and pepper