Spinach and smoked salmon omelette



  • 100g smoked salmon (Ocean caught – not farmed)
  • 1 whole egg
  • 2 serves (about 5 blocks) of frozen spinach cubes or 2 cups fresh
  • Small amount of coconut oil to grease





Defrost the spinach if frozen in the microwave and set to one side. If using fresh spinach, grease a heavy saucepan lightly before sauteeing until soft and wilted. Season well and set to one side.

Whisk the egg and pour into the hot pan while moving the pan around in a circular fashion to move the egg around the base. Once the egg is nearly fully cooked, layer on the smoked salmon then the spinach.
Fold the egg over and serve.



Nutritional info per SERVE (1)


Calories: 250
Fat: 12.7g
Protein: 31.4g
Carbs: 0.9g
Fibre: 2.9g