Big Salmon Omelette

Omlettes often get left behind, becoming scrambles or taking a while to cook. Our trick here is to use a medium/ large fry pan so the mixture is spread more thinly and evenly.

INGREDIENTS:

– 2 eggs

– 1 T water/milk

– 2 balls (2 teaspoons) of labneh

– 4 slices of salmon (we had sashimi salmon left in sushi size pieces)

–  handful of baby spinach

– salt and pepper to taste

-sa