I love this dairy- and gluten-free meal because it keeps me full for so long – it’s also one of the most wholesome and nutrient-dense meals in town.

Salmon and kale omelette

Serves 2
6 eggs
¼ red onion, sliced
salt flakes and freshly ground
black pepper
2 tablespoons extra-virgin olive oil
200 g smoked salmon, sliced into ribbons
2 large handfuls of purple kale, stalks removed and leaves finely sliced
1 teaspoon capers
dill fronds, to serve
Combine the eggs and onion in a bowl, season with salt and pepper and give everything a good mix.
Heat 1 tablespoon of the olive oil in a frying pan over a medium heat and pour in half of the omelette mix, then tilt the pan so it covers all of the base. Add half of the smoked salmon, kale and capers and cook for 3-4 minutes, then carefully slide the omelette out onto a plate. Repeat with the rest of the mixture, topping each omelette with a scattering of dill.
Tips: I like to use wild salmon if I can get hold of it, as it’s more environmentally sustainable and is less likely to have been fed food dyes and pellets. If you can’t find purple kale, any leafy green will do the job here.

Recipe and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now. Photographer credit: Armelle Habib