A light and easy breakfast fresh herb omelette, filled with smoked salmon and spinach, on the table in less than 30 minutes. You can enjoy this salmon omelette at any time of the day.
Ingredients
4 eggs, at room temperature
1 tbs reduced fat milk
1/2 cup flat-leaf parsley leaves, finely chopped
1/3 cup finely chopped chives
1/3 cup finely chopped dill
Cooking oil spray
75g baby spinach leaves
150g flaked hot smoked salmon or trout, light sour cream & lemon zest, to serve
Method
Combine eggs, milk, parsley, chives and dill in a large jug. Season and whisk until just combined
Heat a medium (about 24cm) non-stick frying pan over medium heat. Spray with oil to grease
Pour quarter of egg mixture into the pan, tilt pan and allow eggs to just set, then flip omelette over and cook until just set
Fold into quarters and transfer to tray lined with baking paper. Cover loosely with foil and keep warm. Repeat to make three more omelettes
Grease a small non-stick frying pan with oil spray and heat over medium-high heat. Add spinach and cook, tossing often, until leaves just wilt
Slide warm omelettes onto serving plates. Top with wilted spinach and salmon or trout. Top with a dollop of sour cream and a sprinkling of lemon zest and serve
