Avocado Omelette with Hot-Smoked Salmon, Dill and Lemon

4 eggs

½ cup baby spinach, coarsely chopped, plus extra leaves to serve

2 tbsp finely chopped chives, plus extra to serve

2 tbsp coarsely chopped dill, plus extra dill sprigs to serve

Finely grated rind and juice of ½ lemon, plus lemon wedges to serve

2 Hass avocados

100 g firm ricotta, crumbled

Olive oil, for cooking

150 g hot-smoked salmon, flaked

Buttered toasted baguette, to serve

Whisk eggs and 1 tbsp cold water in a bowl to combine, season to taste. Stir in spinach, chives, dill and lemon rind.

Coarsely chop one of the avocados, toss with a little lemon juice and season to taste. Stir into the egg mixture. Slice the remaining avocado, squeeze over a little lemon juice and set aside.

Heat a non-stick frying pan over high heat and add a splash of oil. When hot, pour in half the egg mixture and cook over a high heat for 2 minutes. As the egg begins to set, use a spatula to push the set egg towards the centre of the pan until there is no more runny egg left and the top is just set. Scatter half the omelette with smoked salmon and ricotta, gently fold the omelette over and slide onto a plate. Keep warm.

Repeat with remaining ingredients and serve omelettes topped with sliced avocado, baby spinach leaves, chives, dill and lemon wedges, with buttered toasted baguette.

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Avocado Omelette with Hot-Smoked Salmon, Dill and Lemon