How to Make Omelette With Salmon?
Serves 1 // 20 minutes.
Ingredients:
- 50 g salmon
- 4 eggs
- 100 g zucchini
- 5 ml olive oil
- 5g dried dill
- 5g grana padano cheese
- 2 pickled cucumbers
Directions:
- Insert the eggs into a deep plate, season with dill, salt and pepper.
- Heat the frying pan on medium heat, put in olive oil.
- Beat the eggs with a fork in circular motions, trying to inject as much air as possible combining egg whites and yolks into a homogeneous mass.
- Add finely chopped zucchini to the mass and pour it into the pan. Spread the zucchini evenly over the entire surface of the pan. After about a dozen seconds, when the bottom begins to cut, begin to move the mass with a wooden spatula from the sides of the pan towards the center, so that the raw egg mass flows into the empty space and shears successively.
- When the mass is almost completely cut, but the top is still moist, add the cut salmon and cheese. Fry the omelette for 30 – 60 seconds without moving the egg mass until the bottom is golden brown.
- Fold the omelette in half and leave it in the pan for about 15 seconds, or until the mass from the inside is solid.
- Serve with cucumbers.
Nutrition Facts (1 serving)
- Kcal: 665
- Protein: 58.37 g
- Fat: 44.57 g
- Carbohydrates: 9.78 g
- Fibre: 2.01 g
- Na: 1483.64 mg
- K: 1296.84 mg
- Ca: 374.47 mg
- P: 1044.38 mg
- Mg: 113.8 mg
- Fe: 12.26 mg
- Zn:7.92 mg
- Vit A: 1151.65 µg
- Vit D: 13.31 µg
- Vit E: 3.73 mg
- Vit B1: 0.45 mg
- Vit B2: 2.27 mg
- Vit B6: 0.93 mg
- Vit B12: 7.98 µg
- Vit C: 12.05 mg
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