This smoked salmon and rye omelet is the kind of easy recipe that feels like it’s doing you a favour. Fast, healthy and built around simple, staple ingredients, this is the entire concept of Jamie Oliver‘s latest cookbook, Eat Yourself Healthy. You get protein from the eggs, smoked salmon and cottage cheese. A serving of greens in the spinach and herbs and just enough richness to make it feel decidedly more than just a quick meal.
Make in the morning if you’ve got the time. Or throw it together for lunch or a light summer dinner with a heaping green salad on the side. It’s eating well without overthinking. Cook your greens first so they’re tender, but not watery. Turn the heat off and pour the eggs in. The residual heat from the pan cooks the eggs perfectly without drying them off for that very French soft, just-set texture.
Jamie Oliver's Smoked Salmon and Rye Omelet
Ingredients
- 1 thick slice dark rye or pumpernickel bread about 2 oz
- olive oil
- sprinkle black pepper
- 2 medium eggs
- 3 cups baby spinach
- 2 oz smoked salmon
- ½ lemon
- 1 heaping tbsp cottage cheese
- chives
Instructions
- Place a large non-stick frying pan over medium-high heat, finely crumble in the bread and spritz with olive oil. Add a sprinkle of black pepper and cook until crispy, while you whisk the eggs together in a bowl. Spoon out half of the crispy crumbs for garnish, leaving the rest in the pan.
- Add the spinach to the pan, stir until wilted, then turn off the heat. Pour in the beaten eggs and gently swirl to cover the bottom - they'll cook in the residual heat of the pan. Tear in the salmon, finely grate on the lemon zest, sprinkle with the reserved crumbs and dollop with the cottage cheese.
- Finely chop and sprinkle on the chives, then slide the omelet onto your plate and roll it up. Serve with a wedge of lemon.
