Spinach Omelette with Salmon
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.