Serves 1

  • 3 large eggs
  • Knob of butter
  • 100g low-fat cream cheese
  • 125g Mourne Fishbox smoked salmon


A few snipped chives

Whisk 2 of the egg whites to a foam. Whip the whole egg with the 2 egg yolks and 1tbsp water. Fold in the whites.

Heat butter until foaming, pour in the egg mixture; cook until golden on the bottom and just cooked on top.

Spoon cream cheese to one side, top with salmon. Fold the omelette over and slide it on to a warm plate. Sprinkle with chives