This Smoked Trout Omelette was inspired by a brunch at our favourite local haunt…the recently-closed EU Cafe at Griffith shops (I’m devastated!)

Their version contained lashings of crème fraiche and butter, but my version is a wonderfully healthy and filling weekend treat – enjoy on its own or with some yummy crusty fresh bread.

Serves 2 : 294 calories per serve

INGREDIENTS

4 eggs

2 tbs cold water

100g hot-smoked trout, broken into pieces

2 handfuls baby spinach leaves

½ small spanish (red) onion, cut into thin wedges

1 tbs baby capers, rinsed and drained

1tbs dill, finely chopped

1 tbs chives, finely chopped

olive oil spray

freshly ground black pepper

PROCESS

Crack the eggs into a bowl Add the water and use a fork to whisk until well combined. Season with black pepper.

Spray a small non-stick omelette plan with olive oil spray and place over low-medium heat. Pour in the egg mixture, tilting the pan slightly to cover the base.

As the omelette sets, use a heatproof spatula to gently lift and stir so any uncooked egg runs underneath to cook. Cook for 1-2 minutes or until the base of the omelette is set and light golden, and the top is still slightly fluid.

Slide the omelette onto a serving plate and scatter with the herbs, onion, capers and trout. Garnish with a handful of baby spinach.