Ingredients
Method
Whisk eggs and 1 tbsp cold water in a bowl to combine, season to taste. Stir in spinach, chives, dill and lemon rind.
Coarsely chop one of the avocados, toss with a little lemon juice and season to taste. Stir into the egg mixture. Slice the remaining avocado, squeeze over a little lemon juice and set aside.
Heat a non-stick frying pan over high heat and add a splash of oil. When hot, pour in half the egg mixture and cook over a high heat for 2 minutes. As the egg begins to set, use a spatula to push the set egg towards the centre of the pan until there is no more runny egg left and the top is just set. Scatter half the omelette with smoked salmon and ricotta, gently fold the omelette over and slide onto a plate. Keep warm.
Repeat with remaining ingredients and serve omelettes topped with sliced avocado, baby spinach leaves, chives, dill and lemon wedges, with buttered toasted baguette.
Ingredients
Directions
Whisk eggs and 1 tbsp cold water in a bowl to combine, season to taste. Stir in spinach, chives, dill and lemon rind.
Coarsely chop one of the avocados, toss with a little lemon juice and season to taste. Stir into the egg mixture. Slice the remaining avocado, squeeze over a little lemon juice and set aside.
Heat a non-stick frying pan over high heat and add a splash of oil. When hot, pour in half the egg mixture and cook over a high heat for 2 minutes. As the egg begins to set, use a spatula to push the set egg towards the centre of the pan until there is no more runny egg left and the top is just set. Scatter half the omelette with smoked salmon and ricotta, gently fold the omelette over and slide onto a plate. Keep warm.
Repeat with remaining ingredients and serve omelettes topped with sliced avocado, baby spinach leaves, chives, dill and lemon wedges, with buttered toasted baguette.