TIP: Smoked salmon keeps really well in the freezer. I buy the big packs whenever they're on offer and freeze portions in cling film. When making this omelette, take the salmon out of the freezer as you start wilting your spinach and it should be almost defrosted by the time you come to use it, if not 10 seconds in the microwave will do the job.
Spinach and smoked salmon omelette recipe
Makes one - double up and use a big pan for a sharing portion
Wilt a good few handfuls of spinach in a pan on a medium heat with a knob of butter or low fat frying liquid (I like Flora Cuisine) for a couple of minutes. While that wilts down to a fraction of its size whisk four eggs in a bowl and season with salt and pepper, then pour the mixture on top of the wilted spinach. Leave to cook for two minutes and start to loosen the edge of the omelette using a fish knife or spatula.
After another couple of minutes when the centre of the omelette is starting to set, place slices of smoked salmon down on one half of the omelette. Then lift the other side of the omelette and fold over onto the salmon.
Use the back of your spatula to press down for a few moments to ensure it stays folded. Then leave for another 30 seconds. Gently flip the omelette in order to brown the other side, trying not to loose salmon from the middle as you do so. Then slide carefully onto a plate and top with a dollop of creme fraiche, sour cream or cream cheese.
Mine turned out to be a little messy, with the light pink salmon peaking out of the side of the omelette. But since omelettes aren't any good for mass catering, you're hardly going to be cooking this for guests you want to impress. So for me, this breakfast is almost calling out to be eaten in bed on a damp, soggy autumn Sunday.
Like this? Try my Baked Eggs Royale, which is smoked salmon, spinach and an egg baked in the oven in a bath of cream, just delicious and ever so elegant.