Salmon and baby spinach omelette with dill yogurt

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Smoked salmon40 g
• Spinach40 g
• Nonfat Greek yogurt50 g
• Dill2 g
• Extra virgin olive oil1 teaspoon
• Rye bread1

Contains: gluten, lactose, eggs, fish,

Method

1. Chop the dill and mix it with the Greek yoghurt in a small bowl: that's the sauce. Wash and dry the baby spinach and put the rye bread on to toast.
2. Beat the eggs and egg white with a fork.
3. Heat the oil in a non-stick frying pan over low heat, pour in the eggs and cook for 3–4 minutes, pushing the edges towards the centre, until almost set.
4. Lay the spinach and smoked salmon over one half, fold it over and leave for 30 seconds, until the spinach just wilts.
5. Serve with the yoghurt sauce and the toast.