From a series of recipes by Xali: Smoked Salmon, Spinach and Dill Omelette
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