April 29, 2020
Wild Salmon Breaky Omelette
INGREDIENTS
- 170g Can Wild Salmon – flaked and mixed with oil
- Seasonal vegetables, such as beans, kale, zucchini and tomatoes
- 1 tbsp. olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 4 eggs
- ⅓ cup aged cheddar cheese, grated
METHOD
- Sauté vegetables and garlic in olive oil. Season with salt and pepper. Remove from heat and reserve vegetables in a bowl.
- Whip eggs in a bowl with fork and pour into a hot pan. Flip after one side is cooked.
- Add cheese, sautéed vegetables and Salmon. Fold egg over and slide onto plate.
NOTES
- Makes: 4 – 5 servings
- Skill Level: Easy
- If you are looking for a jam-packed breakfast, this is amazing to start your day with. But is also equally as good for lunch or dinner.
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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