Prep Time: 10 min approx
2 medium sized eggs
62.5g of hot smoked salmon
(approx half a packet of Ocean Blue)
25g of Philadelphia cream cheese or any cream cheese
60g mushrooms sliced
1 tbsp olive oil
Slice up the mushrooms thinly.
In a saucepan, heat up some of the olive oil, once it is hot add the mushrooms. Keep stirring so they don’t stick and burn.
Whilst mushrooms are cooking, heat up the frying pan with the remaining oil, and whisk the egg.
When the frying pan is good and hot, smoking, add the eggs and move around with a fork until they are just about set.
Flake the salmon and add into the omelette and top with the cream cheese.
Fold the omelette over and warm through – serve with the mushrooms which should just be about cooked.
Yum – breakfast. I’ll let you know how it was for fuelling my run.