Tenderstem and Smoked Salmon Omelette


1 tbsp olive oil

100g Tenderstem, each piece cut into 3

½ small red onion, finely sliced

3 large free-range eggs

knob of butter

40g low-fat cream cheese

1 tbsp chopped chives

salt and pepper

50g smoked salmon, cut into strips

Heat olive oil in a small non-stick frying pan (around 15cm diameter), gently sauté the Tenderstem and onion until softened and starting to golden. Remove from pan, set aside. Mix together cream cheese and chopped chives. Season with salt and pepper. Return pan to hob, increase heat and add butter. Break eggs into a bowl and whisk with a fork. Season with salt and pepper. Once butter is bubbling, add eggs. Swirl around the pan with a spoon until eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the top of the eggs are almost set, with just a little liquid on the surface. Spoon onion and Tenderstem onto one half of the omelette. Add cream cheese and finally the salmon. Tilt pan and carefully fold over the other half of the omelette on top of the filling. Divide by two and serve with a green salad.


A litle grilled lean back bacon is a delicious alternative to smoked salmon. We also like to add a pinch of dried chilli flakes to the pan with the onion and Tenderstem for an extra kick (and the heat is a metabolism booster; see Slim Rule #3, right)

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