Prep: 30 mins Cook: 20 mins Servings: 4
125ml PHILADELPHIA Original cream for cooking
200g Smoked salmon
1 tbsp oil
500g zucchini, grated
3 spring onions chopped
Salt and pepper to taste
Step 1: Heat the oil in a large non-stick fry pan and sauté zucchini for 6-7 mins or until golden. Stir in spring onions and seasonings, remove and keep warm.
Step 2: Beat together the eggs and PHILLY. Heat the butter in the fry pan and pour eggs mixture into 8 greased egg rings and cook over a low heat, covered for 3 mins or until egg is nearly set. Then turn over and finish cooking, remove egg rings and place mini omelettes on serving plates.
Step 3: Top each omelette with zucchini, a dollop of extra PHILLY and smoked salmon, serve immediately.