Salmon & Spinach Omelette
SERVES 1 | 5 Minutes Total Time
Ingredients
- 1 cup baby spinach leaves
- Salt, to taste
- 3 eggs
- 2 tbs olive
- 100g tin of wild caught salmon
Method
- Wilt the spinach in a medium non-stick frying pan, about 2-3 minutes. You don’t need to add water; the water from washing the leaves should be enough to cook the spinach.
- Sprinkle with salt and transfer to a plate to set aside.
- Whisk the eggs in a small bowl with a few pinches of salt.
- Heat the oil over high heat in a medium non-stick frying pan.
- Add the beaten eggs and swirl to cover the pan.
- When there’s just a little moist egg patch on top, add the spinach and flaked salmon.
- Fold the omelette over the spinach, and slide onto a plate.
- Serve hot.
