Salmon Omelette recipe by Ninik Becker.
Simple healthy breakfast, make in short time and hassle free. Flexible to be replaced with any food ingredient that you have in your kitchen.
The raisin bread in the picture which I baked before, I enjoyed with this omelette as well.
I baked the bread as experiment, without the exact measurement (I’ve forgotten). It was basic bread ingredients like flour, sugar, milk, butter, eggs, dried yeast and raisin and a pinch of safe food coloring to add little color.
Have you ever eaten something straight from the pan ? I did !
When I was home alone and hungry and lazy to wash the dishes, I took a small skillet, throw something edible into it, cook a few minutes and eat with gusto. It’s done.
Ingredients : for one
- about a palm-size salmon, roughly chopped
- quarter of fresh lemon
- 2 eggs
- 2 tbsp low-fat milk
- a handful of cherry tomatoes, halved
- 2 stalks spring onion, the green only, chopped
- 1 tbsp raisin
- a dash of extra hot chili powder (optional)
- salt and freshly cracked black pepper
- olive oil
What I did :
In a bowl, I whisk 2 eggs, season with salt, freshly cracked black pepper, and extra hot chili powder for kick. Throw cherry tomatoes and spring onion in. Mix well.
Heat a small non stick pan, drizzle olive oil on it and brown the chopped salmon. Squeeze quarter of fresh lemon over the salmon. Shake the pan.
Pour the egg mixture into the half-cooked salmon, lower the heat and let the egg cook until set to my desired doneness. I like a bit crispy on the edges and soft in the middle.
And then remove from the heat. Enjoy while still warm, torn a little bread, and of course while occasionally sipping hot coffee from my favorite mug.
Guten Appetit !