1

Chop coarsely the lettuce and mix with the eggs, roasted red peppers, diced smoked salmon and spring onions in a mixing bowl. Season the mixture with salt and black pepper to taste.

2

Pour the oil in a non-stick pan and pour the omelette mixture in the pan when the oil is hot enough, but not smoking. When the bottom of the omelette is set, start pushing the sides of the omelette with a wooden spoon, so the eggs from the still liquid centre can run to the sides of the pan.

3

When there is no more liquid egg on the top of the omelette, flip it and put the cream cheese on one side. Cook for about 1 minute more and fold the other half over the cream cheese.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.