| 8 | 10 | 300 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 1 |
| 2 medium | Egg (organic free range) |
| 25 gm | Goat cheese, soft |
| 25 gm | Wild Atlantic salmon, smoked (25g / 1oz smoked) |
| 2 cup | Spinach |
| 1 tsp | Butter, unsalted |
| green onion (stem) | Green onion, scallion, ramp (sliced to garnish) |
| pepper(s) | Red chili pepper (also chile or chilli) (to taste chopped fresh; to taste (optional)) |
| pinch | Salt and pepper (sea; & ground) |
Whisk the eggs well and pour into a nonstick omelette pan and set over a high heat. Cook
for 1 minute then sprinkle over the goats cheese and lay the smoked salmon on top. Fold the omelette in half and season to taste.
Saute the spinach in the butter. Garnish with the spring onions and chilli. Serve on side of omelette.
| Meat | 0.3 |
| Meat Alternative | 1 |
| Milk Alternative | 0.5 |
| Vegetables | 1.9 |
