Smoked Salmon & Dill Omelette

1. Pr-heat grill at a med-high heat.

2. Melt the coconut oil in the pan and add the frozen peppers.

3. While they start to cook, slice the tomato, smoked salmon & dill and add it in.

4. Add the spinach and let it wilt down.

5. Whisk the eggs and season with salt and pepper before adding to the pan, and spread it out evenly.

6. Pop the frying pan under the grill to finish off until lightly golden brown on top & serve.

Serving suggestions

Low carbohydrate - Serve on its own or with salad.

High carbohydrate - Serve with potatoes or rice.