SMOKED-SALMON OMELETTE

6 large eggs
1 to 2 tablespoons milk
1/8 teaspoon salt (optional)
1/8 teaspoon ground black pepper
1 tablespoon mixture fresh chopped
herbs (rosemary, oregano, parsley, thyme)
2 tablespoons butter
2 small scallions, chopped
About 4 ounces smoked salmon, flaked
1/2 cup grated Gruyere cheese

Optional garnish:
sour cream,
herbs,
parsley sprigs

In large bowl, beat eggs slightly with milk; add salt (if desired), pepper and half of herb mixture.

In omelette pan or medium-size skillet with sloping sides, melt butter; saute scallions until translucent but not brown, about 2 to 3 minutes.

Pour half of slightly beaten eggs into omelette pan. Before omelette sets, sprinkle flaked salmon over half of omelette. Lift pan up by handle, tilt slightly and, using spatula, fold omelette over. Turn omelette completely over; place pan on flame; sprinkle omelette with cheese.

Remove omelette from pan onto warm plate (held in warm oven). Keep warm in oven while cooking second omelette with remaining ingredients. Garnish omelettes with dollop of sour cream, remaining fresh chopped herbs and fresh parsley sprigs.

Makes 2 omelettes; cut crosswise into halves to serve.
Makes 4 servings