Makes 1 Serving
Macros: 293 Cal, Fat 20g, Carbs 2g, Fibre 0g, Protein 26g
2 tbsps Fresh Dill (finely chopped, divided)
1 tsp Butter
2 tbsps Feta Cheese (crumbled)
56 grams Smoked Salmon
In a bowl, add the eggs and half of the dill. Whisk well to combine.
In a non-stick skillet over medium heat, add the butter. Once hot, pour the egg mixture into the skillet and let it cook until almost set. Place the feta cheese on one half of the omelette and then fold the other half over on top. Remove from the heat and transfer onto a plate. Top with smoked salmon and the remaining dill. Enjoy!
Leftovers: Refrigerate in an airtight container for up to two days.
Dairy-Free: Omit the feta and use dairy-free cheese instead. Use coconut oil instead of butter.
Additional Toppings: Top with capers and/or thinly sliced red onion.
No Dill: Omit or use another herb such as parsley or fresh chives