Souffled Salmon Omelet

For a souffled salmon omelet, preheat the oven to about 220 degrees. Cut the salmon into strips and finely chop the basil leaves. Separate the eggs and mix the yolks with the salmon, basil leaves and nutmeg.

Season with salt and pepper.

Beat the egg whites to snow and gently fold the snow into the salmon and egg mixture. Melt the butter in a non-stick pan (it should fit in the oven) and pour the omelet mixture on top.

Place the pan in the oven and bake for about 10 minutes until golden.

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