Nutritional facts / serving

  • 499 Calories
  • Pro 20g
  • Carbs 0.9g
  • Fat 18g

How to make this recipe

Ingredients

Serves 2

6 eggs
Pinch of salt and pepper
150g smoked salmon finely chopped
6 asparagus spears cooked and sliced
1 tbsp. flat parsley finely chopped
1 tbsp. olive oil

The smoked salmon and eggs provide a double boost of protein to help support muscle development. 

The omegas 3 oils in the salmon support the immune system and provide a range of health benefits.

Benefits: Build functional strength

Directions

Crack the eggs into a bowl and add a pinch of salt and pepper. Whisk the eggs well.

Heat a medium sized frying pan with the olive oil over a medium-high heat.

Directions

Now add half the eggs to the pan and allow cooking for 30-45 seconds when the egg starts to set with a fork pull the egg into the centre of the pan and repeat this until the egg is almost cooked.

Remove the pan from the heat and sprinkle half of the salmon, asparagus and half of the parsley and place under a hot grill for 15 seconds.

Directions

Now fold the omelette over and turn out onto a serving plate. Repeat this process again and serve the omelettes.

The smoked salmon in this dish not only tastes great but is packed full of omega 3 fatty acids.

Adding a little beetroot and spinach salad works wonders with the omelette.

Athlete profile Non Stanford

Non Stanford is a Welsh triathlete and the 2013 World Champion.

Non first showed her potential on the cross country scene, becoming the Welsh Schools 1,500 champion...
Find out more about Non Stanford