Salmon and spinach omelette
15 Nov 2017
Prep Time
3 minutes
Cook Time
7 minutes
Total Time
10 minutes
Background
This salmon and spinach omelette is very easy to make, ready in 10 minutes if you use precooked or tinned salmon. Also, it’s healthy, gluten-free, dairy-free and low-carb. So it’s a suitable meal for various diets. Serve it with wholesome/low-carb/glutenfree bread or a crispy salad.
Ingredients
- 3 eggs
- 1 handful of baby spinach
- Olive oil
- 1 small steamed, grilled or baked salmon fillet ( or ½ tin salmon chunks, drained)
- Couple of pinches of cayenne or nutmeg
- Salt&pepper
Instructions
- Lightly beat the eggs. Flake or drain the salmon.
- Spray a non-stick frying pan with oil then add the eggs, letting the mixture spread out evenly.
- Scatter the salmon on top, season with salt and pepper and dust with the cayenne or nutmeg.
- Add the spinach and cover with a lid. This will allow the spinach to wilt. Turn down the heat and cook for 5 minutes.
- Remove the lid and fold the omelette in half. Cook for another minute or so then slide it to a plate.
- Serve warm.
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Categories
- Meal Type: - Brunch - Everyday - Leftovers - Lunch - Main - Quick & Easy
- Cuisines: - British
- Occasions: - Anniversaries - Mothers Day
- Ingredients: - Eggs - Oily Fish
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - Low Carb - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
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