Spinach omelette with salmon
- Serves: 1
- Prep: 5 mins
- Cook: 5 mins
Ingredients
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 (213g) can red salmon, 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 2 mins, then drain.
- Melt the butter in a nonstick frying pan. Add the spinach, nutmeg and season. Cook over a medium heat for 1 min 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.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
711 | 7.5g | 74.0g | 43.2g | 17.0g | 3.4g |
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