From a series of recipes by Xali: Smoked Salmon, Spinach and Dill Omelette

This colourful omelette will have everyone satisfied. Create a super thin egg mixture and add plenty of herbs and lots of greens. Spinach is rich in antioxidants and is also considered a ‘cooling food’, which helps to combat inflammation and ease hot flushes.

Serves: 2

Prep: 10 mins

Cook: 10 mins

Ingredients:

Eggs - 4 whole

Parsley, flat-leaf chopped - 2 tbsp

Dill, fresh chopped + a few sprigs dill - 1 tbsp

Pinch salt

2 whole Cracked black pepper - 1/2 tsp

Olive oil - 2 tsp

Smoked salmon - 4 pieces

Spinach, fresh - 1 cup

Sugar snap peas trimmed - 1/2 cup

Asparagus spears sliced in half lengthwise - 8 whole

Silverbeet finely shredded - 1/2 cup

Method:

1. Whisk eggs with parsley, chopped dill, salt and cracked black pepper.

2. Heat oil in a medium sized skillet or omelette pan. Pour in egg mixture and cook over medium heat to set eggs for 4 minutes, then layer with smoked salmon and spinach.

3. Fold omelette over carefully in the pan and continue to cook for a further 3 minutes until the salmon has cooked and spinach wilted.

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4. Meanwhile in a separate saucepan, steam or gently boil the sugar snap peas, asparagus spears and silverbeet for about 3 minutes, strain, pat dry and keep warm.

5. Transfer to a serving plate, add some fresh dill to garnish and serve with steamed greens.

Image: Supplied