This colourful omelette will have everyone satisfied. Create a super thin egg mixture and add plenty of herbs and lots of greens. Spinach is rich in antioxidants and is also considered a ‘cooling food’, which helps to combat inflammation and ease hot flushes.
Serves: 2
Prep: 10 mins
Cook: 10 mins
Ingredients:
Eggs – 4 whole
Parsley, flat-leaf chopped – 2 tbsp
Dill, fresh chopped + a few sprigs dill – 1 tbsp
Pinch salt
2 whole Cracked black pepper – 1/2 tsp
Olive oil – 2 tsp
Smoked salmon – 4 pieces
Spinach, fresh – 1 cup
Sugar snap peas trimmed – 1/2 cup
Asparagus spears sliced in half lengthwise – 8 whole
Silverbeet finely shredded – 1/2 cup
Method:
1. Whisk eggs with parsley, chopped dill, salt and cracked black pepper.
2. Heat oil in a medium sized skillet or omelette pan. Pour in egg mixture and cook over medium heat to set eggs for 4 minutes, then layer with smoked salmon and spinach.
3. Fold omelette over carefully in the pan and continue to cook for a further 3 minutes until the salmon has cooked and spinach wilted.
4. Meanwhile in a separate saucepan, steam or gently boil the sugar snap peas, asparagus spears and silverbeet for about 3 minutes, strain, pat dry and keep warm.
5. Transfer to a serving plate, add some fresh dill to garnish and serve with steamed greens.
Image: Supplied
