Salmon, Lemon and Dill Omelette
A light, salmon breakfast is packed with nutrition and flavour. Perfect to set you up for the busy day ahead.
Sealord salmon, lemon and dill pocket (or your favourite Pocket)
Salt and pepper, to season
parsley or mixed herbs to garnish
wedges to squeeze
- Whisk the eggs and water in a small bowl with the salt and pepper.
- 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.
- Once the eggs are set remove from the heat and top with Sealord pocket.
- Garnish with watercress a little extra dill and a lemon wedge.
*Nutrition figures are averages only.