It’s good to make this omelette in a fairly large pan so it’s nice and thin and easy to roll up. Obviously you can vary the fillings as you like, but this spinach and salmon version is my favourite. It’s really healthy, beautifully easy and quick to make and soooooo delish.
Ingredients
How to Make It
- Wash the spinach thoroughly don’t bother about shaking off too much of the water. Put the spinach into a saucepan, season with salt and pepper and heat it gently until it has all wilted down. Tip the spinach into a sieve or colander and leave it to drain.
- Meanwhile, melt the butter in a large frying pan. Gently beat the eggs in a bowl and season them with salt and pepper. When the butter is foaming, add the beaten eggs and swirl them around the pan until they completely cover the base in an even layer. As the edges cook, push them into the centre and allow the gaps to fill with uncooked egg, until the whole omelette is almost set it should be fairly thin. How much you cook it is up to you, but I like to have a hint of moisture in the middle.
- Sprinkle the spinach and salmon on top of the omelette and squeeze over some lemon juice. Transfer the omelette to a board and roll it up fairly tightly. Cut it into slices and serve at once.