Salmon, asparagus and dill omelette with watercress 

Salmon, asparagus and dill omelette

100g salmon (roasted and flaked down, smoked salmon can also be used for this)
15g dill (finely chopped)
1 bunch asparagus
12 eggs
100ml egg white
2 tsp olive oil

• Crack the whole eggs into a jug and pour in the separate egg white.
• Whisk together until the egg white is fully incorporated into the eggs
• Place a pan on a medium heat and add 1 tsp olive oil.
• Whilst the pan gets hot take the asparagus and chop into 1cm rounds.
• Add the chopped asparagus to the pan.
• Cook the asparagus for 3-4 minutes stirring occasionally
• Pour the asparagus onto a plate lined with kitchen paper
• Wipe the pan out with some kitchen roll, and add another 1 tsp olive oil to the pan
• Once the oil is hot, add ¼ of the egg mixture and stir from the outside in folding the eggs over.
• Add ¼ of the salmon, dill and asparagus and mix into the omelette as it cooks
• Fold the omelette in half and serve (repeat another 3 times) to create 4 delicious omelettes