Cold Smoked Reindeer Omelette

Ingredients

• 100 g Pokka Reindeer Cold Smoked Ground
• 6 eggs
• 3 tbsp milk
• 20 g butter, for frying
• 2 tbsp chopped chives
• freshly ground black pepper
• 4 slices of rye bread
• butter, for the toast

Method

1. Toast the rye bread and butter it while it is still warm.
2. For each omelette, whisk 3 eggs with half the milk and a little black pepper. The smoked reindeer is salty, so add no more than a pinch of salt.
3. Melt half the butter for frying in a non-stick frying pan over a medium heat. Pour in the eggs and stir gently with a spatula, drawing the set edges into the middle, until the omelette is almost set but still soft on top, 1–2 minutes.
4. Scatter half the reindeer and half the chives over one side and cook for 30 seconds more, so the reindeer warms through. Fold the omelette over and slide it onto a plate.
5. Make the second omelette in the same way and serve straight away with the rye toast.