herb-omelettes-with-wilted-spinach-and-smoked-fish

In less than 30 minutes, you can have a light, easy, and delicious breakfast of fresh herb omelet with smoked salmon, spinach, and other herbs. This salmon omelet can be enjoyed at any time. Ingredients: Four eggs at room temperature1 tbsp reduced-fat

milk

1/2 cup flat-leaf parsley leaves, finely chopped

1/3 cup finely chopped chives

1/3 cup finely chopped dill

Cooking oil spray

75g baby spinach leaves

150g flaked hot smoked salmon or trout, light sour cream & lemon zest to serve

Method:

1. Combine milk, eggs, parsley, chives, and dill in a large jug. Mix well and season with salt.
2. Heat a nonstick medium frying pan (about 24cm in diameter) over medium heat. Spray oil on the pan to grease it.
3. Pour 1/4 of the egg mixture into the pan. Tilt the pan and allow the eggs just to set. Flip the omelet and cook until just cooked.
4. Transfer to a baking tray covered with baking paper. Cover with foil loosely and keep warm. Continue to make three more omelets.
5. Heat a small nonstick frying pan over medium heat. Spray the pan with oil spray. Add spinach and often toss until the leaves wilt.
6. Slide the omomeletsnto serving plates. Add salmon or trout and wilted spinach. Serve with a sprinkle of lemon zest, a dollop of sour cream, and a top of sour cream.