1 teaspoon filtered water
Smoked salmon to cover omelette
1/4 spanish onion, sliced
1/2 avocado, sliced
1 garlic clove (or 1 teaspoon organic minced garlic)
1 handful baby spinach
1/2 teaspoon dijon mustard
1/2 zucchini, chopped
1/2 tomato, chopped
Balsamic vinegar to taste
Crack 3 eggs into a small bowl. Add teaspoon water & pinch of salt. Whisk lightly.
Heat frypan with a little olive oil until hot. Pour in egg mixture and cook for 2 mins or until edges of the omelette are browning. The top of the omelette will be a little runny, so use a spatula to gently loosen the edges & tilt the pan a little to let the runny egg go underneath the omlette to cook.
Lift omelette out of pan and place on a large plate.
(While omelette is cooking, lightly fry onion & zucchini)
Top omelette with slices of smoked salmon, spanish onion, avocado, garlic, tomato, and spread a light layer of dijon mustard on top for a hint of extra flavour! Fold in half, or leave open.
Serve with baby spinach on the side, & lightly fried zucchini. Sprinkle with balsamic vinegar to taste for that extra zing.
Optional - eggplant, broccoli, flaxseed oil, sunflower seeds, goji berries.. for extra nutrition :)