Preparation: 15 Mins
Duration: 12 Mins
Serves: 2
Ingredients
Duration: 12 Mins
Serves: 2
Herb Omelettes with Wilted Spinach and Smoked fish
Ingredients
- Four Eggs, at room temperature
- 1/3 cup of finely chopped dill
- Cooking oil spray
- One table spoon reduced fat milk
- Half cup of flat-leaf parsley leaves, finely chopped
- 1/3 cup of finely chopped chives
- 75g of baby spinach leaves
- 150g of flaked hot smoked salmon or trout light sour cream & lemon zest, to serve.
- Combine your milk, eggs, parsley, chives and dill in a large jug. Season and whisk until totally combined.
- Heat a medium (about 24cm) non-stick frying pan over medium heat. Spray with oil to grease.
- Pour quarter of egg mixture into the pan, tilt pan and allow eggs to just set, then flip omelette over and cook until just set.
- Fold into quarters and transfer to tray lined with baking paper. Cover loosely with foil and keep warm. Repeat to make three more omelettes.
- Grease a small non-stick frying pan with oil spray and heat over medium-high heat. Add spinach and cook, tossing often, until leaves just wilt.
- Slide warm omelettes onto serving plates. Top with wilted spinach and salmon or trout. Top with a dollop of sour cream and a sprinkling of lemon zest and serve.
