Smoked Trout Omelette with Avo and Rocket

Start by preparing the filling. Peel the avo and cut into cubes, add a grinding of salt and pepper and a squeeze of lime juice and leave to the side. Cut the smoked trout/salmon in ribbons

Beat three eggs until they are well combined and add salt and pepper to taste. Heat the oil in a frying pan and when the pan is warm, add in the egg mixture

When the egg starts to set, pull the edges of the omelette to the centre of the pan with your spatula and swirl the mixture around so any excess liquid fills the gaps. Now add the smoked trout/salmon ribbons, avo, rocket and dollop of yoghurt and fold over the omelette