Omelette Rolls with Sour Cream and Smoked Salmon or Fried Mushrooms

For me, omelette is an essential part of a brunch. Yet that’s one dish I’ve never fully mastered! It's hard to know how many eggs exactly one needs, it gets burned easily but still might be uncooked from inside, it's tricky to transfer it from the pan to a serving plate without breaking it.. Luckily these omelette rolls are easy to make - a bit like pancakes, but even easier! And they taste fantastic - either with smoked salmon or fried mushrooms. You can keep them warm in the oven, but they are even better when served right away. I’d advise at least two per person, but the amount obviously depends on how many other dishes you have prepared for your brunch!

For four omelette rolls, you’ll need

• 4 eggs


• ⅓ tsp salt


• a bit of oil or butter for frying


• 150g smoked salmon, in slices OR 200g mushrooms, thinly sliced and fried, sprinkled with salt


• 150g sour cream


• a couple of basil leaves


• freshly ground black pepper

Crack the eggs into a baking bowl, add the salt, and beat until the mixture is pale yellow. In a frying pan, place a bit of butter or oil, then pour just enough mixture to make a thin, pancake-like omelette. Fry from both sides, then transfer on a plate. When all of your omelettes are ready, it’s time to fill them: spread about 2 Tbsp sour cream on each omelette, place salmon or mushroom slices and 2-3 basil leaves on top of the cream, then grind some black pepper on top. Roll the omelette and transfer on a serving plate (oven-proof if you’re not serving them right away and want to keep them warm).

If you want some smoke flavour in the veggie version, you can sprinkle your fried mushrooms with a bit of liquid smoke - but don’t exaggerate!