Straight out of the vegepod with some fresh herbs Basil, Mesclun and Chives from the pot. Love my vegepod. I have tomatoes growing at the moment that will be ready soon.
Ingredients Serves 1
1 Organic Free Range Omelette
1 handful Basil from vegepod
1 handful chives from Pot
1 Handful of mesclun from vegepod
50g Smoked Tasmanian Salmon
2 drops literally coconut oil (just to coat the pan lightly)
Very Light pinch sea-salt and black pepper
To non stick skillet add the coconut oil and coat the pan with the oil (Clean your hands first then swish it around the pan)
Beat the egg then add to skillet
Tear the basil and chives to fit in the pan and scatter
Add sea-salt and pepper.
Cook on low until it starts to brown on bottom then flip
Serve with mesclun and roll the salmon and place on top of the mesclun