Herb Omelettes with Wilted Spinach and Smoked Fish Recipe | myfoodbook
A light and easy breakfast, this salmon and spinach omelette can on the table in less than 30 minutes. You can also swap the hot smoked salmon for another firm fish
Ingredients
- 4 eggs, at room temperature
- 1 tbs reduced fat milk
- 1/2 cup flat-leaf parsley leaves, finely chopped
- 1/3 cup finely chopped chives
- 1/3 cup finely chopped dill
- Cooking oil spray
- 75g baby spinach leaves
- 150g flaked hot smoked salmon or trout, light sour cream & lemon zest, to serve
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