Baked Wild Salmon Omelette


300 wild salmon, cut into small pieces

5 spring onions, sliced finely

1 tin giant farrow pea

2 cups spinach

2 cloves garlic

3 eggs

half lemon, juice

(optional) 1/2 cup oats

3 tbsp oil

2 tsp salt

1 level tsp pepper

handful pine nuts


  1. Preheat the oven to 180 degrees Celsius
  2. In a large (ovenproof) pan, begin by wilting the onions and garlic in the oil over a low-medium heat. Cook until the ingredients have softened, normally around 3-4 minutes
  3. Turn the heat up to medium, and add the chopped up salmon to the pan; cook for 2-3 minutes, or until the salmon has been seared
  4. Add the spinach to the pan, plus the lemon juice, place lid on and allow for the spinach to wilt down
  5. While the spinach wilts, in a separate bowl, whisk together the eggs, oats and seasoning until thoroughly mixed
  6. Now add the egg mix evenly to the pan, turn the heat up to medium-high, and fry (without stirring) for 2-3 minutes
  7. Transfer the pan to the oven, and bake for 15 minutes, or until the eggs have cooked
  8. Once cooked, remove from the oven, top with pine nuts, and serve with lemon wedges

Optionally, you can also add some chopped up sundried tomatoes to the mix- it works really well with it!


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