Omelette with salmon and cucumber
by Tavolino
A light and protein-rich omelette filled with delicate smoked salmon and crisp cucumber slices. Ideal as a healthy breakfast or a quick low-carb dinner.
Ingredients
- Smoked salmon 120 g
- Cucumber 0.5 pc
- Parsley 3 sprigs
- Eggs 10 pc
- Heavy cream 50 ml
- Salt 1 pinch
- Pepper 1 pinch
- Rapeseed oil 4 tsp
Preparation
- 1
Cut the smoked salmon into fine strips.
- 2
Wash, trim, and thinly slice the cucumber.
- 3
Wash the parsley, shake dry, and finely chop.
- 4
In a bowl, whisk together 10 eggs with 50 ml of heavy cream and 2 tbsp of the chopped parsley.
- 5
Season the egg mixture generously with salt and pepper.
- 6
Heat a non-stick pan and add 1 tsp of rapeseed oil.
- 7
Pour a quarter of the egg mixture into the pan and let it set over medium heat for approx. 150 seconds.
- 8
Fold the omelette and place it on a plate with a few cucumber slices.
- 9
Repeat the process with the remaining oil and egg mixture until all four omelettes are finished.
- 10
Top the omelettes with the smoked salmon and serve sprinkled with the remaining parsley.