8 free-range large eggs
2 spring onions, thinly sliced
2 tbsp chopped chives
2 tbsp chopped chervil
20g/¾oz butter
4 thin slices of smoked salmon, cut into thin strips, or 125g/4½oz smoked
salmon trimmings
100g/3½oz salad leaves
freshly ground black pepper



1. Put the eggs, spring onions and herbs in a bowl, beat together lightly and
season with freshly ground black pepper.
2. Heat a medium-sized frying pan over a medium-low heat, add a quarter of
the butter and melt until beginning to foam. Pour in a quarter of the egg
mixture and swirl to cover the base of the pan. Stir gently for 2-3 minutes
or until almost set.
3. Sprinkle over a quarter of the smoked salmon strips and cook for a further
30 seconds, or until just set. Fold over and slide on to a serving plate.
Repeat to make 3 more omelettes. Serve each omelette with salad


Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves: Serves 4

This is a speedy high protein breakfast made extra special by adding smoked salmon and fresh herbs.
With a GI of 45, this meal is high protein, low GI and provides 300 kcal per portion.