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.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-sodium-icon

Ingredients

  • 1x 100g

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

  • 2

    eggs

  • 1 Tbsp

    water

  • Salt and pepper, to season

  • 1 Tbsp

    butter

  • ½ cup

    parsley or mixed herbs to garnish

  • wedges to squeeze

    lemon

Directions

  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.

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Nutritional Information*

(per serve) | (per 100g)

1740kJ

Energy

27.2g

Protein

33.3g

Total Fat

13.2g

Saturated fat

833mg

Sodium

0.88g

Omega 3

22mg

EPA

154mg

DHA

1.4g

Total Carbohydrate

1.4g

Sugar

*Nutrition figures are averages only.

655kJ

Energy

10.4g

Protein

12.7g

Total Fat

5g

Saturated fat

319mg

Sodium

8.4mg

EPA

58.9mg

DHA

0.6g

Total Carbohydrate

0.6g

Sugar

*Nutrition figures are averages only.