Huon Hot Smoked Salmon Souffle Omelette

Bahan-bahan

• 150g 150g Huon Premium Wood Roasted Salmon, roughly crumbled
• 6 Large free-range eggs, separated
• 1/2 Cup Green olives, sliced
• 1 Large red onion sliced
• 1 Cup Flat leaf parsley or basil leaves
• 2 Cawan Baby kale
• Kewpie mayonnaise

Kaedah

1. 1
   Separate eggs and whip whites to a soft peak with the juice of 1 lime and a pinch of salt and cracked black pepper.
2. 2
   Gently fold the egg yolk through and combine well.
3. 3
   Pour egg mixture into a large well-oiled or non-stick fry pan. Cook on top of the stove for 1-2 minutes on a medium heat.
4. 4
   Liberally scatter the Huon Premium Wood Roasted Salmon, baby spinach, sliced olives, parsley, and red onion over the top. Bake in a hot oven for 15 minutes or until the souffle eggs are firm.
5. 5
   Serve with lime wedges and a drizzle of kewpie mayonnaise.