Omelette with vegetable salmon filling

Name: Omelette with vegetable salmon filling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 red onions; 75 g Spinach; 150 g red cherry tomatoes; 150 g yellow cherry tomatoes; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 8 Eggs (size M); 100 ml Milk; 2 TABLESPOONS Oil; 8 discs smoked salmon; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 red onions
75 g Spinach
150 g red cherry tomatoes
150 g yellow cherry tomatoes
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
8 Eggs (size M)
100 ml Milk
2 TABLESPOONS Oil
8 discs smoked salmon
7-10 Tbsp Pepper

Directions

1
Onions peel, halve and in fine strips cut. Clean the spinach. Wash and halve the tomatoes. Mix everything together. Season vinegar with salt, pepper and sugar, fold in oil. Fold into the salad. Put it in a cold place.
2
Whisk eggs and milk. Season with salt and pepper. Heat 1/2 tbsp. oil in a coated frying pan. Fry 1/4 of the egg mixture in it over a low to medium heat for about 5 minutes. Remove the omelette from the pan and keep warm. Do the same with the remaining oil and egg mixture.
3
Arrange omelettes on plates, fill with salad and cover with smoked salmon. Sprinkle with coarse pepper.