- 6 large eggs
- 2 tablespoons cream
- 2 tablespoons chopped fresh herbs (basil, thyme, dill, chervil, tarragon, savory in any combination)
- 1 teaspoon salt
- Freshly ground pepper
- 2 tablespoons butter
- 1/4 cup sliced shallots
- 1 cup sliced bell peppers (any combination of colors)
- 2 teaspoons olive oil
- 1/4 cup flaked smoked salmon
- 1 teaspoon capers
- 1/2 cup grated Gruyère cheese
Preheat oven to 375° F.
Separate yolks and whites of eggs; set whites aside. Add cream, herbs, salt and pepper to yolks and beat well.
Heat a sauté pan over medium-high heat and melt butter. Cook shallots for 1 minute and add bell peppers. Sauté for 1 or 2 minutes or until peppers are tender but still colorful. Season with a pinch of salt and pepper and remove from the pan.
Beat egg whites until soft peaks form. Stir 1/3 of the whites into yolk mixture to lighten it. Then carefully fold remaining whites into the mixture until well blended.
Heat olive oil in an 8-inch omelet pan over medium heat. Pour egg mixture into the pan and smooth the surface. Run a rubber spatula around the edges and lightly under the mixture as it begins to cook to prevent it from sticking to the sides. Let cook for 1 to 2 minutes, until the sides begin to bubble lightly. Place bell pepper mixture evenly over one half of the surface of the eggs. Top with salmon, capers and Gruyére cheese.
Place the pan in the oven and cook until eggs are slightly firm throughout and cheese is melted, about 4 minutes.
Remove the pan from the oven and fold the omelet onto a serving platter.