GREEN GODDESS SOUFFLÉ OMELETTE WITH ROCKET, AVOCADO AND SMOKED SALMON

Serves 1

2 eggs, separated 2 spring onions, 30g rocket finely chopped 5g dill finely chopped 40g feta cheese, crumbled Knob of butter 1 slice of smoked salmon Few slices of cucumber ½ small avocado 1 tbsp sour cream

Method

1. Preheat the grill.

2. Whisk the egg whites into stiff peaks. Gently fold in the spring onions, rocket, dill and feta cheese. Add the egg yolks and some seasoning, then mix everything together well, trying not to deflate the egg whites too much.

3. Melt the butter in a non-stick frying pan and, when sizzling, pour in the egg mixture, tipping the pan so that it covers the base. Cook for 3 minutes on the hob, then place it under the grill for another 1-2 minutes, by which time the eggs should be set and golden.

4. Transfer the omelette to a plate, and place the salmon, cucumber, avocado and sour cream on one half of it. Season, flip the other half over and serve.