A delicious, easy, healthy, and filling lunch that works equally well as a breakfast. Packed with vegetables, protein, and healthy fats.
Omelette with greens and smoked salmon
Serves 1
2 eggs
2 slices of salmon cut into bite-size pieces
1 handful of chopped pointed cabbage
1 handful of fresh spinach, approximately 50g
(thawed from the freezer is also fine)
½ avocado
1 tomato cut into bite-size pieces
1 tsp good-quality pesto
1 tbsp olive oil for frying olive oil for frying
Heat the olive oil in a frying pan and stir through the spinach until it wilts. Mix the eggs, and then add salmon and the egg mixture. Cook until the omelette is set
Put the pointed cabbage, avocado and tomato on one side of the omelette and top with the pesto. Fold the other omelette half over the filling and enjoy straight away.
