NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

4 oz salmon fillet

0.5 tbsp ghee

1 tbsp fresh chives

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Season the salmon fillet with a pinch of the sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium heat with half of the ghee.

• 3

  Sear the salmon for 3-4 minutes per side until cooked through and flaky; remove from pan and flake into bite-sized pieces.

• 4

  Wipe the skillet clean and add the remaining ghee.

• 5

  Whisk the eggs in a small bowl with the remaining sea salt, black pepper, chopped chives, and dill.

• 6

  Pour the egg mixture into the skillet and cook undisturbed for 1 minute until the edges begin to set.

• 7

  Add the baby spinach to one side of the eggs until slightly wilted, then top with the flaked salmon pieces.

• 8

  Fold the omelette in half and cook for another 30 seconds until the center is set but still moist and tender.