Herb Omelettes with Wilted Spinach and Smoked Fish
Credit: Whisk Media Group
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Herb Omelettes with Wilted Spinach and Smoked Fish
Ingredients:
- 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
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