One of the most delectable versions of the traditional egg breakfast is the omelette, which you can make even more delectable by mixing a little flaxseed flour into the egg and serving it with a yummy salad.
Beat the eggs into a mixing bowl and add the salt and the flaxseed flour.
Beat the eggs with a fork for a couple of minutes until it becomes nice and frothy.
Pour half a spoonful of rape seed oil into a non-stick pan of about 20 cm in diameter and heat it so as to make both the oil and the pan hot enough. Pour half of the egg mix into it and reduce the heat to medium. If the top fails to fry evenly, use a spatula to send the soft part to the bottom of the pan. Repeat the procedure once more.
In the meantime, put the pear fruit vinegar together with a pinch of pepper in a mixing bowl and add the camelina oil.
With a hand mixer, blend it until the vinegar and the oil completely mingle.
Mix the spinach to the dressing right before serving the omelette so that it will not collapse.
In our experience, the omelette is best when fried for just one person at a time, this is why we recommend that you do the frying in 2 goes.