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Packed with protein, essential amino acids and healthy fats, our dairy-free take on this breakfast classic will keep you fuller for longer – not to mention it’s delicious! Get creative with your toppings- we also love smoked chicken breast, or mushrooms and tomatoes and basil for a vegetarian option.


3 Eggs

2 Tbsp Filtered Water

Pinch of Sea Salt

100g Smoked Salmon, torn into flakes

1/2 Spring Onion, finely sliced

1 Tbsp Olive Oil

Rocket leaves


Lemon wedges to garnish


Place eggs, water and salt into a bowl and lightly whisk to combine.

Heat olive oil in a pan over a medium heat and pour in the egg mixture.  As the eggs begin to cook, place in the spring onion, followed by the smoked salmon. Cook for 2 - 3 minutes.

Place the pan under a pre-heated grill to finish cooking the eggs.

Slide the omelette onto a plate, and garnish with rocket leaves, sprouts & lemon wedges.

Serves 1. 

Recipe and photo courtesy of 

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