My salmon and spinach omelette is the perfect quick and easy, light bite after a busy day.
I use a 6 inch pan, any bigger and you'll need another egg, or a dribble of milk to make the liquid go a little further.
Ingredients:
2 large eggs (3 if you are hungry)
1 salmon fillet
2 handfuls of baby spinach
4 chestnut mushrooms
Salt
Pepper
Smoked paprika
Method:
1. Preheat the oven to 180 degrees
2. Wrap the salmon fillet in tin foil, I drizzle honey over mine, this is optional, and bake for 15-20 minutes. Or until cooked and flakey.
3. Whilst the salmon is cooking, chop the mushrooms and fry, I cook mine in coconut oil.
4. Add the spinach and wilt down.
5. Once the salmon is cooked flake into the pan.
6. Whisk the eggs, add salt, pepper and smoked paprika to taste, and pour over the other ingredients in the pan.
7. With a spatula move this around the pan for 20 seconds to make sure all the ingredients are combined.
8. Leave to cook through on a low heat.
9. After about 4 minutes, I pop mine under the grill just to finish off the top.
10. Pop onto a plate and serve with an avocado and pine nut salad.
I use a 6 inch pan, any bigger and you'll need another egg, or a dribble of milk to make the liquid go a little further.
Ingredients:
2 large eggs (3 if you are hungry)
1 salmon fillet
2 handfuls of baby spinach
4 chestnut mushrooms
Salt
Pepper
Smoked paprika
Method:
1. Preheat the oven to 180 degrees
2. Wrap the salmon fillet in tin foil, I drizzle honey over mine, this is optional, and bake for 15-20 minutes. Or until cooked and flakey.
3. Whilst the salmon is cooking, chop the mushrooms and fry, I cook mine in coconut oil.
4. Add the spinach and wilt down.
5. Once the salmon is cooked flake into the pan.
6. Whisk the eggs, add salt, pepper and smoked paprika to taste, and pour over the other ingredients in the pan.
7. With a spatula move this around the pan for 20 seconds to make sure all the ingredients are combined.
8. Leave to cook through on a low heat.
9. After about 4 minutes, I pop mine under the grill just to finish off the top.
10. Pop onto a plate and serve with an avocado and pine nut salad.