Begin by warming a non-stick skillet over medium heat. Add a drizzle of olive oil and allow it to heat until shimmering but not smoking.

In a mixing bowl, crack the free-range eggs and whisk them until fully combined, about 1-2 minutes.

Let the eggs cook undisturbed for 2-3 minutes until the edges begin to set while the center remains slightly runny.

Once the eggs have partially set, sprinkle the baby spinach, smoked salmon pieces, and dollops of cottage cheese evenly over the surface.

After the fillings have been added, gently fold the omelette in half to create a pocket of delicious ingredients.

Slide the omelette onto a warm plate and give it a generous squeeze of fresh lemon juice before serving.