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Wrapped Spinach & Salmon Omelette

You’re going to want to save this Wrapped Spinach & Salmon Omelette for lazy weekend lunches! Easy peasy and so delicious, it’s quick to whip up and unbelievably satisfying.

I for one, cannot wait to to dive into this weekend, it feels loooong overdue! Looking forward to sleeping late, delicious food (see aforementioned S&S Omelette!), not having to hound the kids abut schoolwork and just easing up on life in general. I hope you get the chance to do the same!

Happy weekend, g&b fam!

xoxo Donata


Serves 1-2

3 eggs

1 tbsp heavy cream



extra virgin olive oil

1 large clove garlic, sliced

1 small shallot, chopped

1 skinless salmon fillet, 120-150 g

1 cup fresh baby spinach

1 tbsp heavy cream

nori furikake seasoning (optional)


Crack the eggs into a bowl, add the heavy cream, 1/2 tsp salt and some freshly ground pepper. Whisk lightly with a fork until combined and set aside.

Generously season the salmon fillet with salt and pepper. Warm 1/2 tablespoon of olive oil in a large 9 inch (23 cm) pan on medium heat. Add shallots and garlic and sauté for a minute. Add the salmon fillets and fry for 3 mins until crisp. Flip the fillet over, lower the heat and cook for 2 mins more. Remove the salmon from pan and set aside. Scrape any salmon bits off the bottom of the pan but leave them in the pan (wonderfully crispy bits!). Add the spinach to pan and sauté until wilted. Turn heat down to medium low.

Pour the egg/cream mixture over the spinach. Swirl the pan around to make sure the egg is spread out evenly. Cook for three to four minutes, until just set. Don’t overcook, otherwise your omelette will be tough! Just before the omelette is done,

place the salmon fillet right on the middle. Sliding a rubber spatula gently around the edges of the omelette, fold the edges over the short ends of the salmon. Then fold the omelette over the long sides. Lift out of the pan gently and place onto a plate. Garnish with furikake seasoning.

Serve with a side salad and enjoy!

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