Salmon, Dill and Watercress Omelette

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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

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