Omelette (or omelet) is not only perfect for breakfast, but also for lunch. It’s can be done quickly, includes a high amount of protein and saturated fat which gives a longer satiation and – it’s delicious. When you prepare an omelette, you can use the vegetables you have at home before they get too old. I found asparagus and green onion which I used. To my omelette, I serve a simple tuna salad and avocado.
Ingredients (4 pers):
- 6 organic eggs
- 6 tbs water
- 6 asparagus
- 4 green onions
- 4 tsp olive oil
- salt and pepper
Tuna salad
- 2/3 cup sour cream light
- 2 cans tuna in water
- 2 tbs chopped fresh chives
- 2 tbs chopped fresh dill
- salt and pepper
- 2 avocados
- 1 lemon
- fresh dill
For the tuna salad, mix sour cream, tuna (without the water), chopped chives and dill in a small bowl. Seasoning with salt and pepper. Let it rest until your omelette is ready.
Whisk egg and water in a bowl. Add your cut vegetables (here asparagus and green onion) and salt and pepper. Use a cooking pan, heat to medium heat and add some olive oil. Fry four omelettes, one at the time. Use a flat plate as help when turning them around. Place each omelette on a plate, fold them to half. Add a couple of spoons of the tuna salad. Half the avocados and place one half on each plate. Garnish with a slice of fresh lemon, dill and chive.
Smaklig måltid!
My plate is from Danish “Royal Copenhagen”.
Scandinavian Simple Eating 