Juicy salmon spinach omelette roll

Juicy salmon spinach omelette roll with egg, smoked salmon, spinach and cream cheese: a quick recipe with plenty of protein for breakfast, lunch or a light dinner.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 381 kcal per serving
• Protein: 35 g
• Fat: 25 g
• Carbs: 4 g

Ingredients

• 3 organic eggs
• 50g smoked salmon
• 50g spinach
• 30g cream cheese
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Wash the spinach thoroughly and shake it dry. Whisk the eggs in a bowl with the salt.
2. Gently heat a non-stick frying pan and pour in the egg mixture. Let the omelette set over a medium heat until the surface is only just firm.
3. Carefully loosen the omelette from the pan and put it on a board or plate. Spread it evenly with the cream cheese.
4. Arrange the smoked salmon and spinach on top. Roll up the omelette carefully and as tightly as possible.
5. Leave the roll to rest briefly so it holds together better. Then cut it into pieces or halves.
6. Serve the salmon spinach omelette roll straight away. A small salad or a few cucumber slices go well with it.

Good to know

When it needs to be quick, I especially like recipes like this. The roll is juicy and creamy, yet still pleasantly light. Warm or cold, it really looks the part.

Swaps

Smoked salmon → trout (also provides protein and vitamin B12). Cream cheese → soft goat's cheese (often a little stronger in flavour, also contains calcium). Spinach → rocket (also brings fibre and folate). Cream cheese → avocado (provides fibre and monounsaturated fats).

Allergens

Contains egg, milk and fish. Usually good for children if you choose a low-salt smoked salmon; during pregnancy, cold-smoked salmon is only advised cooked until steaming hot – in this roll it isn't, so use cooked salmon instead.