Perfect Sunday Breakfast - Ricotta and Salmon Omelette

Sunday normally means a bit more time to prep a delicious breakfast or brunch. This omelette is packed with protein, omega-3 fatty acids (great for brain health!), vegetables,  and deliciousness. You won't be sorry you tried it.

Ricotta and Salmon Omelette

Serves: 1

Ingredients:

• 0.5 tbsp olive oil

• 0.5 zucchini, thinly sliced

• 2 sprigs of asparagus, sliced on an angle

• 75g hot-smoked salmon fillet, skin removed, flaked

• Juice of 1/4 lemon, plus extra wedges to serve

• 2 eggs

• 40g  ricotta

• 10g unsalted butter

• Dill sprigs, to serve (optional)

Instructions:

1.       Heat oil in a non-stick frypan over medium heat.

2.      Add zucchini and asparagus and cook for 2-3 minutes until softened.

3.       Add salmon, then remove pan from heat, season and drizzle with lemon juice. Transfer mixture to a bowl.

4.      Wipe the pan clean and return to medium-high heat.

5.      Lightly beat the eggs with ricotta, then season.

6.      Melt butter in the pan, then add half the egg mixture, swirling it to cover the base.

7.      When just set, scatter half the filling down the centre of the omelette, then fold the other side over the filling.

8.      Serve immediately topped with dill (if using) and with lemon wedges on the side