Hearty and nutritious salmon omelet is a great breakfast dish. Some love it so much that they are ready to eat every morning. So that the daily omelet does not get bored, diversify the menu by including different versions of this dish. By using new herbs and differently cooked fish, you can give it different flavors.
It is necessary
-
- Omelet with vegetables:
- 400 g salmon fillet;
- 8 eggs;
- thyme greens;
- parsley;
- 1 small carrot;
- 1 stalk of celery
- 2 cloves of garlic;
- 1 small onion;
- salt;
- freshly ground black pepper;
- olive oil for frying.
- Omelet with smoked salmon and tomatoes:
- 300 g smoked salmon;
- 2 potatoes;
- 8 eggs;
- 4 tomatoes;
- basil greens and oregano;
- mole;
- freshly ground black pepper;
- olive oil for frying.
Instructions
Step 1
An omelet with salmon and vegetables is a light dish rich in healthy fiber and microelements. Wash the fish fillets, pat dry with a paper towel, place in a frying pan greased with olive oil and fry on both sides. Leave the salmon to simmer until tender. Cut the carrots into small cubes, chop the onion and sauté in hot oil until golden brown. Add carrots, chopped celery stalk, and minced garlic to the skillet. Roast vegetables for 3-4 minutes, stirring with a wooden spatula, then place in a bowl.
Step 2
Beat the eggs, salt, pepper and pour over the vegetables. Break the fish into pieces and add to the egg mass. Add finely chopped parsley and thyme and mix thoroughly. Pour some more oil into the pan, heat it up and add the mixture. Fry the omelet on both sides until golden brown. To turn it over, cover the skillet with a flat plate, then tip it over, bring the plate to the skillet and shake the omelet back. Serve the finished dish on lettuce leaves, fold in half and sprinkle with freshly ground black pepper.
Step 3
The omelet with smoked salmon, potatoes and tomatoes is more piquant. Peel the potatoes, cut into large cubes and boil until half cooked. Scald the tomatoes and peel them off. Chop three tomatoes in large pieces, one in thick circles. Cut the smoked salmon into thin strips, chop the basil and oregano.
Step 4
Release the eggs into a bowl, beat them, add salt, pepper, potatoes, salmon, greens and diced tomatoes. Mix everything thoroughly. Heat olive oil in a frying pan, add tomato circles. Pour the egg mixture over them and toast the omelet on both sides until golden brown. Serve on warm plates and garnish with basil leaves.
