Jamie Oliver's Smoked Salmon & Rye Omelet

Instructions

• Place a large non-stick frying pan over medium-high heat, finely crumble in the bread and spritz with olive oil. Add a sprinkle of black pepper and cook until crispy, while you whisk the eggs together in a bowl. Spoon out half of the crispy crumbs for garnish, leaving the rest in the pan.

• Add the spinach to the pan, stir until wilted, then turn off the heat. Pour in the beaten eggs and gently swirl to cover the bottom—they’ll cook in the residual heat of the pan. Tear in the salmon, finely grate on the lemon zest, sprinkle with the reserved crumbs and dollop with the cottage cheese.

• Finely chop and sprinkle on the chives, then slide the omelet onto your plate and roll it up. Serve with a wedge of lemon.