Eggs: 150g (3 large), Smoked salmon: 50g (1.75 oz, thinly sliced), Cream cheese: 30g (1 tbsp), Red onion: 20g (2 tbsp, finely diced), Capers: 5g (1 tsp, drained), Fresh dill: 5g (1 tbsp, chopped), Lemon zest: 2g (1/2 tsp), Butter: 5g (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Whole grain toast: 30g (1 slice, for serving)
1. In a bowl, whisk together 150g eggs with 1g salt and 1g black pepper until well combined. 2. Heat 5g butter in a non-stick skillet over medium-low heat. 3. Pour the egg mixture into the skillet, tilting to ensure even distribution. 4. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 5. When the omelette is almost set but still slightly runny on top, spread 30g of cream cheese over half of the omelette. 6. Layer 50g smoked salmon, 20g diced red onion, and 5g capers over the cream cheese. 7. Sprinkle with 2g lemon zest and 3g chopped fresh dill (reserve the rest for garnish). 8. Fold the other half of the omelette over the filling. 9. Cook for another minute, then slide onto a plate. 10. Garnish with the remaining 2g chopped fresh dill. 11. Serve with 30g whole grain toast.
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