Smoked Salmon, Feta & Asparagus Omelet
Smoked Salmon, Feta & Asparagus Omelet
Ingredients
- 4 oz asparagus 125g
- 1 tsp coconut oil
- 3 large eggs
- 5 tbsp milk plant or dairy, 70ml
- 2 oz smoked salmon cut into pieces, 60g
- 1/4 cup feta cheese (or brie camembert), cubed, 30g
- 4-5 cherry tomatoes halved
- dill to serve
Instructions
- Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about 1/2 cm pieces.
- Boil in lightly salted water for about 2 minutes, then strain and set aside.
- In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.
- Heat the oven to 350F (180C). Heat the oil in a pan (diameter of approx. 24 cm) over medium heat, and pour in the egg mixture, rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).
- Cover the pan with a lid and cook until the mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.
- To serve sprinkle with fresh dill and season with freshly ground black pepper.
Notes
PRO TIP: The length of time in the oven will depend on the size of pan and thickness of the egg mixture.
Nutrition
Calories: 250kcalCarbohydrates: 7gProtein: 20gFat: 16gSaturated Fat: 8gCholesterol: 306mgSodium: 559mgPotassium: 391mgFiber: 1gSugar: 5gVitamin A: 1140IUVitamin C: 11mgCalcium: 190mgIron: 3mg
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