2–3 large (US extra large) eggs (2 make a good breakfast,3 make a good lunch)
2 tablespoons sunflower oil
50 grams (4 tablespoons) clarified Irish butter
100 grams Irish Smoked salmon, sliced
1 tablerspoon fresh chives or oregano
Crack the eggs into a bowl. Whisk until light and frothy.
Pour the oil and butter into a 15 centimeter nonstick frying pan over a medium heat.
When the butter is frothy, pour in the eggs mixture and move the back of a fork through them in small circles, allowing the uncooked egg to flow into the gaps. Stop stirring once the eggs have begun to set but are still very moist in appearance.
Season with salt and pepper, and add some slices of smoked salmon.
Remove from the heat and use a spatula to fold the omelette in half or in a threefold shape. Transfer to a serving plate with extra smoked salmon and herbs. Serve immediately.