From a series of recipes by Xali: Smoked Salmon, Spinach and Dill Omelette
<p dir="ltr">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.</p>
<p dir="ltr"><strong>Serves:</strong> 2</p>
<p dir="ltr"><strong>Prep: </strong>10 mins</p>
<p dir="ltr"><strong>Cook: </strong>10 mins</p>
<p dir="ltr"><strong>Ingredients: </strong></p>
<p dir="ltr">Eggs - 4 whole</p>
<p dir="ltr">Parsley, flat-leaf chopped - 2 tbsp</p>
<p dir="ltr">Dill, fresh chopped + a few sprigs dill - 1 tbsp</p>
<p dir="ltr">Pinch salt</p>
<p dir="ltr">2 whole Cracked black pepper - 1/2 tsp</p>
<p dir="ltr">Olive oil - 2 tsp</p>
<p dir="ltr">Smoked salmon - 4 pieces</p>
<p dir="ltr">Spinach, fresh - 1 cup</p>
<p dir="ltr">Sugar snap peas trimmed - 1/2 cup</p>
<p dir="ltr">Asparagus spears sliced in half lengthwise - 8 whole</p>
<p dir="ltr">Silverbeet finely shredded - 1/2 cup</p>
<p dir="ltr"><strong>Method:</strong></p>
<p dir="ltr">1. Whisk eggs with parsley, chopped dill, salt and cracked black pepper.</p>
<p dir="ltr">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.</p>
<p dir="ltr">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.</p>
<p dir="ltr">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.</p>
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<p dir="ltr">5. Transfer to a serving plate, add some fresh dill to garnish and serve with steamed greens.</p>
<p dir="ltr"><em>Image: Supplied</em></p>
