Leek and salmon omelette
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Healthy, flavoursome salmon and tasty leeks combine in this quick-to-prepare omelette that's great for lunch
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Prep time: 10 mins
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
To make sure leeks are completely clean, soak in cold water for 10 mins before preparing.
- 15g (½ oz) butter
- 2tsp sunflower oil
- 1 large leek, washed, trimmed and thinly sliced
- 8 medium eggs
- 3tbsp milk
- 225g (8oz) honey roast salmon flakes
- 75g (3oz) tiny cherry tomatoes, halved
- Salad leaves, to serve
Method
- Heat the butter and oil in a large deep non-stick frying pan. Add the leeks and fry gently for 6-7 mins until softened. Meanwhile, beat together the eggs and milk, and season well with salt and freshly ground black pepper.
- Add the salmon flakes to the frying pan then pour in the egg mixture. Top with the tomatoes. Cook over a medium heat for 8-10 mins until the omelette is nearly cooked through.
- Place the frying pan under a medium preheated grill and cook for a further few mins until the omelette is set and golden. Slide on to a chopping board and rest for 5 mins, then cut into quarters and serve with salad.
Nutritional information per portion
- Calories 351(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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