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“This omelet-style dish makes a great starter. The Edam, salmon and dill dressing give it a real Dutch twist!”

Ingredients Nutrition


  1. Make the dressing by whisking the oil, mustard, honey, lemon juice and dill together. Season to taste and set to one side. Pre-heat the broiler to medium setting.
  2. Crack the eggs into a bowl and whisk briefly to break up. Add the arugula and season to taste.
  3. Heat the butter in a large non-stick frying pan until foaming. Add the egg mixture and sprinkle over Edam. With a wooden spoon gently stir mixture around the surface of the pan. Cook until golden brown underneath. Place under the broiler until just setting on top.
  4. Remove the pan from the heat and arrange the salmon over the top. Using a palette knife, roll the omelet tightly and turn out onto a chopping board.
  5. Arrange the salad leaves in the centre of 4 plates and drizzle with a little of the dressing.
  6. Cut the rolled omelet on the slant into 8 equal pieces and place on top of the salad leaves. Drizzle over and around the remaining dressing and serve straight away.

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