12 eggs, lightly beaten

2 tablespoons (30 ml) chopped flat-leaf parsley

2 tablespoons (30 ml) chopped fresh tarragon

1/4 cup (60 ml) butter

1 1/2 cups (375 ml) diced gravlax or smoked salmon

Salt and pepper

Fresh chives, chopped

1 recipe Maltese sauce

Preheat the oven to 100°C (200°F).

In a bowl, combine the eggs and herbs. Season with salt and pepper.

Preheat 2 23-cm (9-inch) non-stick frying pans over medium heat. In each pan, melt 15 ml (1 tablespoon) butter until it foams, then pour in a quarter of the egg mixture. Fry over medium heat, using a spatula to pull apart the bottom of each omelet and expedite the cooking. Season with salt and pepper. When the edges (not the centres) of the omelets are almost done, sprinkle one side of each omelet with 1/4 of the diced salmon. Using the spatula, fold the omelet over the filling and slide onto a plate. Keep warm in the oven. Repeat with the remaining ingredients.

Nap with Maltese sauce and garnish with chives.

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