Smoked Salmon and Spinach Omelette

The sandwich press is good for more than just sangers and burritos! It makes a great omelette press, pancake or crepe maker and its ideal for frying eggs. The non-stick surface lets the ingredients slide right off, no torn omelettes because it stuck to the pan. This omelette features smoked salmon and avocado, served with chilli chutney.

Ingredients

• 4 free range eggs
• 1/4 avocado
• 3 slices smoked salmon
• 20 grams parmesan cheese
• Handful of baby spinach leaves

Method

• Preheat sandwich maker for about 20 minutes, until extremely hot
• Whisk eggs in a bowl
• Pour mixture into press and allow to cook until bubbles start to appear
• Place ingredients over half of surface
• Test to see if the omelette is ready to fold in half by lifting one corner with a plastic spatula or egg lifter. It should have a good seal to the surface so it will fold in half without breaking.
• Slide the egg lifter under the unfilled side and fold this in half over the omelette
• Place the lid down and allow to cook for a few minutes

Served with avocado, chilli chutney and cracked pepper

Don't like smoked salmon? Substitute with chicken, turkey, roast beef, ham, bacon, prawns, or last night's left overs!