Salmon scramble flatbreads
Try a healthier alternative to smoked salmon and scrambled eggs that’s just as delicious, but made with fresh spinach and served on homemade flatbreads
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Prep:20 mins
Cook:6 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 399
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fat 17g
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saturates 4g
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carbs 30g
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sugars 0g
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fibre 6g
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protein 29g
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salt 0.6g
Ingredients
- 1 tsp rapeseed oil
- 90g wholemeal flour, plus extra for dusting
- 160g baby spinach
- 3 large eggs
- 1 tbsp chopped dill, plus extra to serve
- 1 tsp rapeseed oil
- 1½ tsp capers, drained and chopped
- 100g skinless wild salmon, cut into small pieces
Method
To make the flatbreads, rub the oil into the flour using your fingers. Stir in 60ml warm water with a cutlery knife, then knead briefly on a lightly floured surface until the dough is smooth and elastic. Cut in half.
Roll out each half of dough using a floured rolling pin until very thin (about 21cm in diameter). Heat a non-stick frying pan over a high heat, and cook one of the flatbreads for 1 min. Flip and cook on the other side for 30 seconds, pressing it down with a spatula until slightly browned in places and fairly dry without being crisp. Repeat with the second flatbread. Cover both with a tea towel and keep warm.
Put the spinach in the pan and cook over a medium heat for 1-2 mins until wilted. Tip into a sieve over a bowl and press out the excess liquid using using the back of a spoon, then roughly chop.
Beat the eggs with the dill and plenty of black pepper, then set aside. Rinse the pan and set over a medium heat. Add the capers, then the salmon and stir until the fish just starts to turn opaque at the edges. Pour in the egg mixture, and stir to scramble the eggs. When the salmon is almost cooked through and the egg is almost set, stir in the spinach to heat through. Serve on the warmed flatbreads with the extra dill scattered over and a good grinding of black pepper.
