This is a light and tasty protein packed lunch. I’ve
used feta cheese as it goes so well with spinach.
I’m all about flavour, and the addition of shallots
and smoked salmon takes this omelette up a level.
Feta cheese and soya milk make it dairy free.
Ingredients
1 tablespoon extra-virgin olive oil
2 large free range eggs
1 ounce (30g) feta cheese
1 slice smoked salmon
3 ½ ounces (100g) organic spinach
2 small shallots
3 tablespoons soya milk
¼ teaspoon black pepper
Small pinch of salt
Method
Put the grill onto a medium heat, 350f (180c). Bring the water to the boil in a steamer.
Chop the shallots and put them in the pan, cover and steam for 1 minute. Wash the
spinach and add to the steamer, steam for 1 minute more with the shallots. Take it off
the heat so it can cool slightly.
Crumble the feta in a large plate. Rip or cut the salmon into pieces and place next to
the cheese.
Let the oil get hot in a frying pan, over a medium heat. Put the spinach and onion
mixture into a fine sieve and squeeze the water out using the back of a tablespoon. Pat
until it is dry as possible with kitchen towel.
Wisk the eggs, milk, salt and pepper together in a bowl. Pour into the pan.
Evenly distribute the feta, salmon, and then the spinach and onion mixture in that
order onto the omelette. Cook for 2 minutes.
Place the pan under the grill until the omelette is cooked. About 2 minutes.
I serve it with wholegrain crusty spelt bread.
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