Smoked salmon, spinach and dill omelette

Smoked salmon, spinach and dill omelette

By
From
Diabetes
Serves
1

This has a lovely Mediterranean or Nordic vibe to it. Spinach and dill are frequently combined in Greek cooking, while in Scandinavia, dill and salmon are a classic combination, paired in the dish gravadlax.

Ingredients

Quantity Ingredient
2 large handfuls spinach
1/2 tablespoon olive oil
2 eggs, lightly beaten
7g dill, ( just over one-quarter of a standard 20 g packet)
2 slices smoked salmon, torn into pieces

Method

  1. Sauté the spinach in the olive oil in a non-stick omelette pan until just wilted. Set aside.
  2. Pour the eggs into the same pan and begin cooking the omelette until all the edges are done and the centre is starting to turn.
  3. Add the spinach to one half of the omelette, top with the dill and smoked salmon, then fold.
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