Salmon, Dill and Watercress Omelette

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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