Ingredients
Scale
- 4 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 100g smoked salmon, sliced into small pieces
- 1 cup fresh spinach leaves, washed and chopped
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, diced (optional)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- Fresh dill or chives for garnish (optional)
Instructions
- Prepare the Ingredients:
Begin by gathering all your ingredients and preparing them as needed. Slice the smoked salmon, wash and chop the spinach, finely chop the onions, and dice the bell pepper if you’re using it. - Beat the Eggs:
In a medium-sized bowl, crack the eggs and add the milk. Whisk them together until the mixture is smooth and well-blended. Season with a pinch of salt and pepper. - Sauté the Vegetables:
Heat olive oil or butter in a non-stick skillet over medium heat. Add the chopped onions and bell pepper, if using, and sauté for about 2-3 minutes until they soften. - Add the Spinach:
Add the chopped spinach to the skillet. Cook for another 1-2 minutes until the spinach wilts. Then, remove the vegetables from the skillet and set them aside. - Cook the Omelette Base:
Pour the egg mixture into the skillet, ensuring it spreads evenly across the surface. Allow it to cook undisturbed for about 2-3 minutes until the edges start to set. - Add the Filling:
Once the omelette base begins to set, evenly distribute the sautéed vegetables and smoked salmon over one half of the omelette. Sprinkle cheese on top if desired. - Fold the Omelette:
Carefully fold the other half of the omelette over the filling using a spatula. Gently press down to ensure the filling is encased. - Finish Cooking:
Continue cooking for another 2-3 minutes until the omelette is fully set and the cheese has melted, if using. - Serve:
Slide the omelette onto a plate, garnish with fresh dill or chives, and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 24g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 28g