Smoked Salmon, Asparagus, Spinach and Sundried Tomato Omelette

Steps

• Step 1

  Preheat a griddle pan over a medium heat and add ½ tbsp olive oil. Cook for 3-4 minutes or until the asparagus is chargrilled and softened. Add in the spinach and sundried tomatoes and heat for a further minutes or so until the leaves have wilted and the tomatoes have warmed through

• Step 2

  Whisk together the eggs with the freshly ground black pepper

• Step 3

  Add the remaining ½ tbsp. olive oil to a frying pan and put over a low heat. Add in the egg mixture, pushing it into the centre of the pan using a spatula until it has cooked through and no runny egg mixture remains

• Step 4

  Once cooked, remove from the heat. Scatter over the smoked salmon, asparagus, sundried tomatoes and spinach before folding over and serving.