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Smoked Salmon, Asparagus, Spinach and Sundried Tomato Omelette

This omelette is packed full of protein and healthy omega 3 fats. A fantastically versatile recipe that's a  great option for a weekend brunch, weekday lunch or a light evening meal that can be whisked up within 10 minutes. 

Serves 1


  • 3 eggs
  • 3 thick asparagus spears, sliced length ways
  • Pinch of freshly ground black pepper
  • 175g smoked salmon, finely chopped
  • 1 tbsp olive oil
  • 30g spinach
  • 4 sundried tomatoes


  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
  2. Whisk together the eggs with the freshly ground black pepper
  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
  4. Once cooked, remove from the heat. Scatter over the smoked salmon, asparagus, sundried tomatoes and spinach before folding over and serving.



The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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