Omelette with cheese and various toppings

Small omelettes served with sour cream dip and crunchy vegetables for breakfast, brunch, or a light lunch.

• 4 eggs
• 3 tbsp water
• 1 krm salt
• 1 crm black pepper
• 1/2 cup grated cheese
• Butter (to fry in)
• 1 dl crème fraiche or sour cream
• 2 tablespoons of caviar, horseradish rum or dill
• Salt
• Pepper
• Salmon (dived, rimmed or smoked)
• Vegetables (e.g. radishes, spinach, avocado or cucumber)
• Shrimp

Method

1. 1
   Whisk together eggs, water, salt, pepper and grated cheese.
2. 2
   Heat up a frying pan or griddle and let the butter sizzle so it gets a little colour.
3. 3
   Pour in the omelette batter.
4. 4
   Stir with a wooden fork, so that loose batter can run down to the bottom.
5. 5
   The omelette is ready when it has a creamy surface and has loosened at the edges.
6. 6
   Dip: Mix crème fraiche or sour cream with caviar, horseradish rum or chopped dill and season with salt and pepper.
7. 7
   Serving suggestions: Top the omelette with dip, salmon, prawns and vegetables.