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Smoked Salmon and Dill Omelette with Spiced Greek Yoghurt

Salmon and dill is a classic flavour combination – adding creamy Greek yoghurt mixed with paprika provides a spiced twist.

SERVES 1

3 free-range eggs

1 tbsp unsweetened almond milk

½ lemon, zested and cut into wedges

1 tsp coconut oil

50g smoked salmon, thinly sliced

a few sprigs of fresh dill, chopped

50g Greek yoghurt

½ tsp smoked paprika

sea salt and freshly ground black pepper

Crack the eggs into a large bowl and whisk until fully combined. Add the milk, lemon zest and a pinch of salt and pepper and whisk for a further few seconds.

Heat the coconut oil in a large non-stick frying pan over a medium-low heat until melted. Pour in the egg mixture and leave to cook for a few minutes until the base begins to set.

Evenly scatter over the smoked salmon and dill.

While the omelette cooks, mix the Greek yoghurt with the smoked paprika and a pinch of salt and black pepper.

Once the top of the omelette has almost set, fold to seal and serve topped with the spiced Greek yoghurt and lemon wedges for squeezing over.