A luxurious, quick breakfast, brunch or lunch. The butter adds richness to the omelette but you could just use the olive oil if you prefer. Serve with a mixed salad, adding the extra calories if dressed.
2 large eggs
1 tsp butter
1 tsp olive oil
50g smoked salmon slices, cut into thin strips
fresh chives, snipped, to serve
1. Break the eggs into a bowl and whisk thoroughly with a large whisk. Season with ground black pepper. (The salmon will be fairly salty, so there is no need to add salt.)
2. Melt the butter with the oil in a medium nonstick frying pan (approx 19cm) over a medium heat. Pour the egg into the pan and let it cook for a few seconds. Using a wooden spoon, draw the egg in from the sides of the pan towards the centre and let the uncooked egg run to fill its place. Repeat this several times. This will make the omelette look thicker and lighter.
3. Sprinkle over the salmon strips and leave to cook for 1-2 minutes more, or until the omelette is lightly browned underneath and just set on top, and the salmon is warm and pale pink.
4. Slide the omelette on to a plate, fold and sprinkle with freshly snipped chives, if using.
COOK’S TIPS As an alternative you could lightly scramble the eggs and serve the salmon alongside. If you don’t like smoked salmon, fry 100g sliced mushrooms in 1 tbsp olive oil instead. The mushroom version will contain 362 cals per serving.
ON 5:2 NON FAST DAYS Toss the salad with our simple Salad dressing or a drizzle of extra virgin olive oil and balsamic vinegar.
NUTRITION PER SERVING CALS 339, PROTEIN 30g, FAT 24.5g, FIBRE 0g, CARBS 0g
SAVE 20% ON THE BRILLIANT FAST 800 RECIPE BOOK
The Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison with foreword by Dr Michael Mosley will be published by Short Books on Thursday 13 June, price £14.99. To order a copy for £11.99 until 23 June, call 0844 571 0640; p&p is free on orders over £15. Visit thefast800.com for more information about the programme and advice on how to lose weight, stay healthy and live longer.