Omelette with salad filling and salmon

Name: Omelette with salad filling and salmon
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 50 g Spinach; 150 g cherry tomatoes; 1 red onion; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 4 Eggs (Gr. M); 5 TABLESPOONS Milk; 4 Disc/s smoked salmon

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

With this omelette recipe you can spontaneously and quickly cook a great dish for two people.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

50 g Spinach
150 g cherry tomatoes
1 red onion
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
4 Eggs (Gr. M)
5 TABLESPOONS Milk
4 Disc/s smoked salmon

Directions

1
Sort the spinach, wash and drain. Wash and halve the tomatoes. Peel and halve the onion and cut into fine strips. Mix vinegar, salt, pepper and sugar, fold in 2 tablespoons of oil. Mix the prepared ingredients with the vinaigrette.
2
Whisk eggs and milk, season with salt and pepper. Heat 1 tablespoon of oil in a coated frying pan. Fry half the egg mixture in it over a low to medium heat for about 5 minutes. Remove the omelette from the pan, keep warm and bake another omelette in the same way. Fill with the salad and cover with salmon.