Omelette, per person-
2 eggs
Handful of spinach
4 tablespoons cooked salmon
1/4 red onion
4 cherry tomatoes
Seasoning
Olive oil
Chunky guacamole, serves four-
1 avocado
1/2 large red onion
5 cherry tomatoes
Handful of coriander
1/2 teasp crushed garlic
Seasoning
Juice of half a lemon
To make the guacamole-
Finely chop your onion and tomatoes, add to a good sized ceral type bowl. Scoop out your avocado and squeeze over the juice of half a lemon. Add your crushed garlic. Season with salt and freshly ground pepper. Chop your coriander, add in and mix it up. Using a regular knife and spoon, chop into the avocado as you mix it all up, making it as chunky as you wish.
To make the omelette-
Chop the onion finely. Quarter the cherry tomatoes. Break the eggs into a bowl and whisk.
Add a splash of olive oil to the pan, cook the onions for about five minutes before adding the whisked eggs. Break up your cooked salmon with a spoon and evenly distribute around the pan, following with the tomatoes. Season with salt and pepper. Sprinkle the spinach over the top.
Once the edges start to firm up around the pan, transfer to under a grill. Make sure the spinach isn’t too close to the heat.
Once the omelette is cooked through and turning a little golden, remove from the grill and transfer to a plate using a large spatula.
Spoon the guacamole over the top in the centre and serve.
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