This spinach omelette with salmon recipe makes a quick and tasty supper. It’s perfect for those evenings when you don’t have the time to cook big meals, and is a much more nutrient-dense choice than some microwaved ready meal. The combination of spinach, salmon and eggs is basically a recipe for beautiful, glowing skin, and the healthy fat and protein content will leave you feeling totally full and satisfied.
Ingredients (serves 1)
75g frozen peas
15g butter
25g baby spinach, roughly chopped
Freshly grated nutmeg (optional)
2 large British Lion eggs
Salt and freshly ground black pepper
1 can red salmon (213g), skinned and flaked
15g Cheddar cheese, grated
Method
Put the peas in a small pan, cover with boiling water from the kettle and bring to the boil. Simmer for two minutes, then drain.
Melt the butter in a nonstick frying pan. Add the spinach, nutmeg and season. Cook over a medium heat for one minute until wilted.
Beat the eggs with seasoning, pour into the pan with the spinach and mix well. Cook the omelette over a medium heat, pushing the cooked egg into the centre of the pan and allowing the runny egg to fill the space, until all the raw egg has set.
Remove from the heat, scatter the peas, salmon and cheese over the omelette, then return to the heat and cook for a further minute until the cheese has melted. Tilt the pan and fold the omelette and slip it onto a warm plate. Serve straight away.
Recipe courtesy of eggrecipes.co.uk For more information, please call the British Egg Information Service on 020 7052 8899.
