Salmon spinach herb soufflé omelette
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Prep Time
15 Minutes
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Cook Time
10 Minutes
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Yield
1
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 4 large eggs, separated
- ¼ cup parmesan or vintage cheddar, finely grated
- 1 handful baby spinach leaves, washed
- 1 bunch of chives, finely chopped
- sea salt and freshly ground black pepper
- chive and sour cream sauce (optional)
- ½ cup sour cream
- a few whole chives for garnish
Instructions
- Preheat oven to 180°C
- Line a shallow 25 x 30cm Swiss roll tin or slice tin with nonstick baking paper.
- In a large dry bowl, whisk the egg whites until they form stiff peaks. Lightly beat the egg yolks, then and the grated cheese. Using a large metal spoon, gently fold the beaten egg yokes and grated cheese into the whisked egg whites until evenly combined (trying not to knock the air out of the egg whites). Season to taste.
- Use a spatula to spread the egg mixture evenly into the Swiss roll tin. Top with a single layer of spinach leaves, then scatter with ⅔rds of the chives and the drained flaked Safcol salmon. Season with salt and pepper. Bake in the oven for about 10 minutes or until the egg is just cooked through.
- Remove from the oven. Working fast, place a sheet of baking paper on the omelette, top with a large light chopping board or another oven tray, quickly flip and place on a large board, salmon side down. Remove the Swiss roll tin, peel the baking paper off the omelette. Replace with a large sheet of fresh baking paper that overhangs the egg, top with the Swiss roll tin again and flip again so the salmon sits upwards.
- With the shorter end of the tin facing you, use your fingers and then the baking paper to tuck the end of the egg over and tightly roll the omelette so the plain egg surface faces upwards and the salmon spinach and herb filling forms a spiral. Make the easy sauce by mixing together the sour cream and remaining chives, season with salt and pepper.
- With a sharp knife, cut in 8 slices and place on 2 warmed plates with some of the sour cream and chive sauce. Decorate with a couple of chive spears. Serve immediately.
| Servings: | 2 |
| Ready in: | 25 Minutes |
| Course: | Breakfast, Lunch |
| Recipe Type: | Eggs & Omelette |
| Ingredient: | Salmon |
Salmon spinach herb soufflé omelette
Don’t be intimidated by how posh this salmon spinach herb soufflé omelette look, it is in fact, quite easy to make and it tastes incredible. It’s also affordable, low carb and high in protein. Make it for the special person in your life this weekend, or maybe just for yourself!
If you are keen for a sharp mind, then this is a must.
Ashleigh Feltham (MNutrDiet)
A classic breakfast meal with a difference! Safcol Salmon in Springwater gives your body a healthy dose of protein as well as an essential fat for the health of your body called omega 3 fat. If you are keen for a sharp mind, then this fat is a must. 60% of your brain is made from fat and the main type needed is omega 3 fat. In addition to this benefit, omega 3 fat helps improve and keep your cholesterol levels healthy.
The parmesan and vintage cheddar add calcium to allow your muscles to contract normally and keeps your bones and teeth strong. Also, phosphorus which is needed for strong bones and teeth. B12 is another bonus in this meal and is needed to keep your central nervous system working well and to create red blood cells.
Eggs add choline which is important to keep your brain and central nervous system working well. Also, selenium and iodine for a healthy thyroid. Baby spinach adds a non-haem iron to allow oxygen to be carried around your body, folate to protect and repair the damage done to your DNA and potassium for healthy blood pressure.
Lutein and zeaxanthin are carotenoids in spinach which act like antioxidants. They support your eyes and may help protect you against age-related macular degeneration. Chives also add potassium as well as vitamin K which is needed to allow your blood to clot normally and helps keep your bones strong.
