Spinach Omelette with Salmon & Mushrooms

Ingredients

• 6eggs — medium
• 150 gleaf spinach — fresh
• 125 gmushrooms
• 100 gsmoked salmon
• 3 tbspsemi-skimmed milk
• 15 gbutter — unsalted
• 1 tbspparsley — fresh, finely chopped
• salt — small pinch, fine
• black pepper — freshly ground, to taste

Method

1. 1

   Slice the mushrooms, cut the smoked salmon into wide strips and roughly chop the spinach.

2. 2

   Whisk the eggs with the milk, a small pinch of salt and black pepper.

3. 3

   Melt half of the butter in a frying pan over medium heat. Sauté half of the mushrooms for about 3 minutes.

4. 4

   Add half of the spinach and cook briefly until it has wilted and most of the excess moisture has evaporated.

5. 5

   Turn the heat to low to medium-low and pour half of the egg mixture into the pan. Let it set gently. If necessary, move the pan around so that any liquid egg spreads over the pan.

6. 6

   When the omelette is almost set, spread half of the smoked salmon over one half. Sprinkle half of the parsley over it and fold the omelette in half.

7. 7

   Continue to cook gently for about 30 seconds and then place the omelette on a plate.

8. 8

   Repeat with the remaining butter, mushrooms, spinach, egg mixture, salmon and parsley for the second omelette.