Spinach Omelette with Salmon

The People's Friend Special - - COOKERY -

Course: Lunch or main Prep Time: 5 mins Cook­ing Time: 10 mins Serves: 1

75 g (2½ oz) frozen peas 15 g (1 oz) but­ter

25 g (1 oz) baby spinach, chopped roughly

Freshly grated nut­meg (op­tional)

Salt and freshly ground black pep­per, to taste 2 large Bri­tish Lion eggs 1 x 213 g can red salmon, skinned and flaked

15 g (½ oz) Ched­dar, grated

1 Put the peas in a small pan, cover with boil­ing water from the ket­tle and bring to the boil. Sim­mer for 2 min­utes, then drain.

2 Melt the but­ter in a non-stick fry­ing-pan. Add the spinach and nut­meg, if us­ing, and sea­son to taste. Cook over a medium heat for 1 minute un­til wilted.

3 Beat the eggs with sea­son­ing, pour into the pan with the spinach and mix well. Cook the omelette over a medium heat, push­ing the cooked egg into the cen­tre of the pan and al­low­ing the runny egg to fill the space, un­til all the raw egg has set.

4 Re­move from the heat, scatter the peas, salmon and cheese over the omelette, then re­turn to the heat and cook for a fur­ther minute un­til the cheese has melted. Tilt the pan and fold the omelette and slip it on to a warm plate. Serve straight away.

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