Salmon, Lemon and Dill Omelette


  • 1x 100g

    Sealord salmon, lemon and dill pocket (or your favourite Pocket)

  • 2


  • 1 Tbsp


  • Salt and pepper, to season

  • 1 Tbsp


  • ½ cup

    parsley or mixed herbs to garnish

  • wedges to squeeze



  1. Whisk the eggs and water in a small bowl with the salt and pepper.
  2. Heat the butter in a small frying pan until sizzling. Swirl it around the pan. Pour the eggs in the middle. Using a fork pull the outside of the eggs inward for even cooking.
  3. Once the eggs are set remove from the heat and top with Sealord packet.
  4. Garnish with watercress a little extra dill and a lemon wedge.