Salmon, Dill and Watercress Omelette

[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=”]
[av_textblock size=” font_color=” color=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” custom_class=” admin_preview_bg=”]

Salmon, asparagus and dill omelette with watercress 

Salmon, asparagus and dill omelette

100g salmon (roasted and flaked down, smoked salmon can also be used for this)
15g dill (finely chopped)
1 bunch asparagus
12 eggs
100ml egg white
2 tsp olive oil

  • Crack the whole eggs into a jug and pour in the separate egg white.
  • Whisk together until the egg white is fully incorporated into the eggs
  • Place a pan on a medium heat and add 1 tsp olive oil.
  • Whilst the pan gets hot take the asparagus and chop into 1cm rounds.
  • Add the chopped asparagus to the pan.
  • Cook the asparagus for 3-4 minutes stirring occasionally
  • Pour the asparagus onto a plate lined with kitchen paper
  • Wipe the pan out with some kitchen roll, and add another 1 tsp olive oil to the pan
  • Once the oil is hot, add ¼ of the egg mixture and stir from the outside in folding the eggs over.
  • Add ¼ of the salmon, dill and asparagus and mix into the omelette as it cooks
  • Fold the omelette in half and serve (repeat another 3 times) to create 4 delicious omelettes

[av_hr class=’invisible’ height=’30’ shadow=’no-shadow’ position=’center’ custom_border=’av-border-thin’ custom_width=’50px’ custom_border_color=” custom_margin_top=’30px’ custom_margin_bottom=’30px’ icon_select=’yes’ custom_icon_color=” icon=’ue808′ font=’entypo-fontello’ custom_class=” admin_preview_bg=”]
[/av_one_full][av_video src=’’ format=’16-9′ width=’16’ height=’9′ custom_class=”]