Celtic Sea salt or Himalayan Pink salt and freshly ground black pepper
Coconut oil , olive oil or butter for cooking
Melt a teaspoon of oil in a pan.
Beat the eggs in a large bowl until whites and yolks are mixed. Pour the mixture into the pan.
Leave to cook and use a spatula to gently peel away from the edges of the pan to ensure it doesn’t stick.
Allow to cook through for a few minutes so the egg has set (it should be slightly runny on top).
Spread the tomato purée over the omelette base as if it was a pizza.
Tear up the spinach leaves and sprinkle these onto the cooked omelette. Add the avocado, salmon, herbs and seasoning and gently fold the omelette in half and seal the edges by pressing down with the spatula.
Allow to cook for a further 5 minutes until the spinach has wilted.
This is best served hot from the pan, but like pizza is just as tasty served cold.