Salmon & Spinach Omelette


Pre-heat a frypan to a medium-high temperature. Whisk the eggs with the milk and season. Add the butter to the frypan and ensure it is coated in melted butter before adding the egg mixture. Tilt the frypan from side to side until the egg covers the base. Use a spatula to break up the egg as it first starts to set, to allow the runny egg through to set too. Run the spatula around the outside of the frypan to lift the edges of the egg and allow runny egg underneath.

While waiting for the egg to set, combine the cream cheese, lemon juice, dill and salt and pepper in a bowl. When the egg has set and golden underneath, layer over half the omelette the parmesan cheese, spinach, cream cheese mixture (in teaspoonfuls), capers and salmon. Fold the other half over onto the layered half and leave until the cheese melts and the omelette ingredients are heated through. Serve with dill and lemon wedges to garnish.