½ brown onion, cut into thin wedges
½ red capsicum, chopped
½ bunch asparagus, woody ends
trimmed, diagonally sliced
1 clove garlic, crushed
1 Tbsp oregano leaves
2 tsp thyme leaves
1 tsp extra virgin olive oil
3 x 60g eggs
2 Tbsp water
Freshly ground black pepper, to season
Olive oil cooking spray
2 x 95g cans John West Tempters
Salmon Springwater, drained
25g (1 cup) baby spinach leaves
20g reduced-fat feta, crumbled
2 x 50g sourdough rolls or gluten-free rolls, to serve
Preheat oven to 230°C (fan-forced). Line a small roasting pan with baking paper. Combine onion, capsicum, asparagus, garlic, oregano, thyme and oil in a medium bowl. Arrange vegetables in a single layer in prepared pan. Roast for 15 minutes or until tender. Set aside.
2. Whisk eggs, water and pepper in a jug. Spray 2 small non-stick frying pans with cooking spray and heat on a medium heat. Pour egg mixture evenly between both pans. Cook for 2-3 minutes or until egg is almost set. Top half of each with roast vegetables, salmon, spinach and feta. Flip unfilled side of omelette over onto filling.
3. Slide omelettes onto serving plates. Serve with rolls.
Nutrition Info PER SERVE 1724kJ, protein 35g, total fat 16g (sat. fat 4.4g), carbs 30g, fibre 6g, sodium 674mg • Carb exchanges 2 • GI estimate low • Gluten-free option