Jamie Oliver's Smoked Salmon and Rye Omelet
This quick, protein-packed omelet is elevated with smoked salmon and crispy dark rye crumbles. An ideal way to start the day and keep you satisfied through the entire morning.
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.