|50 g||smoked salmon|
|1 tbsp||cream cheese|
|vegetable oil for frying|
Finely chop chives. Wash arugula. Add cream cheese and horseradish to a bowl and stir to combine. Set aside.
Add eggs, milk, and chopped chives to a bowl and whisk to combine. Season with salt and pepper, then whisk in the flour.
Heat vegetable oil in a nonstick pan over medium heat. Add half of the egg mixture and fry for approx. 2 – 3 min. until the egg is cooked. Flip the omelette and keep frying for approx. 1 min. Remove the omelette from the pan, then repeat with the remaining egg mixture.