We need rye for bowel function and to keep our digestive systems moving!
Eat Yourself Healthy
By Jamie Oliver
Ingredients
1 thick slice of rye bread (50g)
olive oil
2 medium free-range eggs
80g baby spinach
50g smoked salmon, from sustainable sources
½ a lemon
1 heaped tablespoon cottage cheese (30g)
a few chives
Top Tip
You can use any spare rye bread to bulk out meatballs and stuffings, or as croutons or pangrattato on salads, soups and stews.
Method
- Put a large non-stick frying pan on a medium-high heat, finely crumble in the rye 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 the crispy crumbs for garnish, leaving the rest in the pan.
- Add the spinach to the pan, stir until wilted, then turn the heat off. Pour in the beaten eggs and gently swirl to cover the base – they’ll cook in the residual heat of the pan. Tear over the salmon, finely grate over the lemon zest, sprinkle over the reserved crumbs and dot over the cottage cheese.
- Finely chop and scatter over the chives, then slide the omelette on to your plate and roll it up. Serve with a wedge of lemon.
This is a great principle recipe; feel free to swap in tinned tuna, sardines, smoked trout or mackerel instead of the smoked salmon.
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