If there is one thing my tummy yearns for after a couple of hours at the gym, it is a decent, healthy meal packed with nutrients and flavour. A standard omelette would do, but why not through in some veg when you can. This recipe came about as I tried to find various ways to incorporate smoked salmon into my dishes. The beauty of this recipe, is that you can always substitute the veggies I used to suit your preference. It is so easy and quick to pull together.
Ingredients
- 1 tablespoon Olive oil
- 1 teaspoon Butter
- 1 teaspoon Sugar
- Salt & Pepper
- 1 Onion, thinly sliced
- 175g Chestnut Mushrooms, sliced with stalks
- 75g Sliced Smoked salmon
- 2 eggs
- 1 Garlic clove, chopped finely
- 1 tablespoon chopped Chives
- 2 Tablespoons milk
Directions
- In a bowl, beat the eggs. To it add a pinch of salt and pepper, milk, and half of the chopped chives. Set aside.
- To a pan add the olive oil and butter. When heated through on medium heat, throw in the onions and sugar and allow to caramelise for about 10 minutes. Move them to the side of the pan and add in mushrooms, chopped garlic and season. Allow it to cook through for 4 minutes. Set aside.
- In the same pan on low-medium heat, pour in the egg mixture and allow to cook to medium-well (about 2-3 minutes).
- Add the onion and mushroom mixture to half of the omelette. Place thinly sliced smoked salmon over the mixture. Season and sprinkle over remaining chives.
- Fold the second half of the omelette over and serve immediately with toast.
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