Food, 17.12.2015

Recipe of the Week: Pea and Dill Omelette with Smoked Salmon by Madeleine Shaw

Omelettes are great – super quick and you can mix up the contents to totally transform them. Eggs are also the most complete protein offering sustained energy release so they are perfect for breakfast before exercise. This omelette recipe from Madeleine Shaw (Get the Glow) also uses salmon packed with Omega-3 – an important anti-inflammatory which, among other things, keeps joints healthy.

Get your hands on Madeleine Shaw’s Get the Glow here.

Pea and Dill Omelette with Smoked Salmon (Serves 1)

  • 1 tbsp butter or coconut oil
  • ½ small white onion, finely chopped
  • 1 small handful frozen peas
  • 2 eggs
  • 1 tsp chopped fresh dill
  • 100g smoked salmon
  • ½ lemon, cut into wedges
  • Salt and pepper
  1. Heat ½ tablespoon oil in an omelette pan for 1 minute, then add the onion and sauté for 5 minutes over a medium heat. Add the peas and stir for another minute. Tip the cooked veg onto a plate and put to one side.

  2. Whisk the eggs in a bowl, and heat another ½ tablespoon oil in the empty pan over a medium heat for 1 minute. Pour in the egg mixture, let it cover the sides of the pan, and after 30 seconds gently pull the sides of the eggs towards the centre with a wooden spoon, allowing the uncooked egg mix to move into the gaps.

  3. Throw in the dill, a pinch of salt and the pea and onion mix so they are on top of the eggs. Fold the omelette in half and allow it to cook for another 30 seconds, then serve with smoked salmon, freshly ground pepper and lemon wedges.

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