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1
Begin by preheating the oven to 190 degrees Celsius.
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2
Take your fillet of salmon and wrap loosely in tin foil and place on an oven tray and place in the centre of the preheated oven for 15 minutes.
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3
Whilst the salmon is cooking chop or dice the mushroom, onion and tomato and put aside. Then crack the eggs into a large jug and whisk thoroughly. Add the cottage cheese and whisk again. Then add all of the diced vegetables as well as the spinach to the jug and mix with a spoon.
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4
Once the timer for the salmon has about 2 minutes remaining, put a frying pan on the hob on a medium heat and add a glug of olive oil, removing any excess once fully liquefied.
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5
After 15 minutes,once the salmon has almost finished cooking (because the idea is to finish cooking the salmon in the omelette) remove it from the oven. Turn off the oven and preheat the grill to the maximum heat and leave the oven door agar whilst frying the omelette.
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6
Quickly, roughly cut the salmon into small sections and add to the jug of ingredients, stirring once more to evenly distribute ingredients.
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7
Empty the content of the jug to the pan and fry for 6-8 minutes on a medium heat. Occasionally make small pits in the omelette to allow the uncooked egg to fall to the bottom of the pan and cook. Once the omelette has cooked through but is just slightly liquid on the top, place the pan under the hob for about 2 minutes and allow the top to cook. Once the top of the omelette starts to turn golden, remove from the hob.
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8
Cut into slices, season to taste and finally enjoy!
