Salmon Omelette

Salmon Omelette

Here an omelette is used as a wrap for a tasty smoked salmon filling.

Serves 4

For the filling:

200g smoked salmon, cut into strips

1 small mango, peeled, stoned and cut into strips

150g beansprouts

½ lime, juice only

1 tsp sesame oil or olive oil

For the omelette:

75g rocket, chopped

75g baby spinach, chopped

1 bunch chives, snipped

8 medium eggs

1 tbsp olive oil for cooking

Place salmon, mango and beansprouts into a large bowl.  Mix lime juice and oil, pour over salmon, mix and set aside.

Place rocket, spinach and chives in a bowl and mix well.  Whisk 2 eggs in a bowl, season and add quarter of the rocket mixture.  Using some of the tbsp oil heated in a large pan, pour the eggs into the pan and cook 2 mins, flip over and cook for 1 min.  Remove from pan and set aside, keeping warm.  Cook rest of eggs in the same way.

Lay the omelettes on a work surface, divide the filling between them, roll up and cut into three.  Serve while still warm with a little soy sauce.

Filling and Healthy:  Use olive oil throughout....sesame oil is not strictly allowed without propointing it, although as a one-off you could class it as part of your allowance. (I would)