½ brown onion, cut into thin wedges
½ red capsicum, chopped
½ bunch fresh 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 60 g eggs
2 tbsp water
freshly ground black pepper, to season
olive oil cooking spray
2 x 95 g John West Tempters canned salmon in springwater, drained
25 g (1 cup) fresh baby spinach leaves
20 g reduced-fat feta cheese, crumbled
2 x 50 g sourdough rolls or gluten-free rolls, to serve
- Preheat oven to 230°C (fanforced). 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.
- 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.
- Slide omelettes onto serving plates. Serve with rolls.