Ingredients

• 6 eggs
• 2/3 cup skim milk
• 1 Tbsp warm water
• 2/3 cup light sour cream
• 1 Tbsp lemon juice
• 220 gms smoked salmon

Method

1. Whisk eggs lightly then whisk in milk.
2. Pour ¼ of the mixture into heated, lightly oiled 22cm non stick frying pan.
3. Cook over medium heat, tilting pan until omelette is almost set.
4. Run spatula around the edge of pan to loosen. Turn onto plate, cover to keep warm.
5. Repeat making 4 omelettes.
6. Combine the sour cream, water, parsley and juice in a small bowl.
7. Fold omelettes into quarters, place on serving plate.
8. Top each with equal amounts of salmon and dressing.