3 eggs, whole
1.5oz. salmon, smoked, sliced
1 spring onion, medium, chopped
1 tablespoon butter
½ avocado, sliced
2 tablespoons cream cheese
2 tablespoons chives, fresh and chopped
Salt and pepper – to taste
Beat eggs with salt and pepper in a bowl.
Combine chives and cream cheese in separate bowl.
Melt butter in medium-size skillet over medium-high heat, add the whisked eggs and cook for 30 seconds until edges are set, pull the edges gently so runny eggs slide to bottom of pan. Continue cooking for 1-2 minutes until you get a kind a tortilla.
Transfer the omelet onto a plate and spread over cream cheese; top with salmon, avocado and spring onion; wrap and serve.
Preparation time: 5 minutes
Cooking time: 5 minutes