You’ve got an egg you’ve got a meal. Make an omelette and you’ve got a meal in 5 minutes. Omelettes are filling, satisfying and this recipe is keto friendly. I had some left over cooked salmon in the fridge so I tossed it in with some mushroom cherry tomato and baby spinach. No need to go to the store just use what you have in the fridge. Omelettes are not just for breakfast have one for lunch, light dinner or late supper.
SALMON OMELETTE
Course: Breakfast, Lunch, DinnerCuisine: frenchDifficulty: BeginnerServings
1
OmelettePrep time
7
minutesCooking time
3
minutesCalories
145
kcalIngredients
2 Organic Eggs (medium 55g)
15 mls milk
Pinch Salt and Pepper
80g Mushrooms
120g cooked Salmon
6 sliced Cherry Tomatoes
80g Baby Spinach
Directions
- Make the egg mix by cracking the eggs into a bowl with the milk and seasoning
- Get your ingredients ready to go. Have them sliced or diced
- Heat up a pan with a little olive oil. When hot add the mushrooms to cook down a little then pour in the egg mix and swirl around. When egg mix has covered the hot pan and has starts to catch a little on the bottom use a spatula to drag the mix into the middle of the pan allowing the runny egg mix to spread out ( as seen in video )
- Add the remaining ingredients and flip the omelette. Turn head down low if egg mix is still a little runny. However I don’t mind it a little soft. Cook it to your liking.
- To remove the omelette from the pan without breaking place a plate over the fry pan and flip the pan over. Dropping the omelette onto the plate.
Recipe Video
Notes
- Always us organic eggs. If the eggs are small use 3 eggs if you like.
- You can add grated Italian parmesan Grana Padano or Reggiano. Or soft fetta or goats cheese
- Add any greens. I love rocket lettuce.
- Omelettes cook quite quickly. Having all the ingredients ready to go will make the cooking of the omelette a breeze
