Salmon Asparagus Omelettes

April 15, 2016
Who said salmon was just for dinner?
Coconut Free
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
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I don't know what it is and maybe it's just me, but for some reason I think having salmon for breakfast seems so gourmet. It's just not something I think the typical American household does, or maybe it was just my house? My mom doesn't like fish so that could be true. This is a great way to not let any of your left over salmon from dinner go to waste. Plus you get to start your day with some veggies too!

Omelette Filling

Ingredients

  • 1 bunch asparagus, chopped
  • 1 red bell pepper, chopped
  • 1 cup cooked salmon
  • 2 tablespoons oil/fat
  • Sea salt/pepper to taste
  • Dried thyme to taste (optional)

Steps

  • In a skillet melt oil/fat over medium heat on the stove top
  • Add vegetables and seasonings to skillet and sauté for 15-20 minutes or until tender 
  • Then add the salmon and sauté for another 5 minutes or until throughly heated
  • Add to omelettes

Ingredients

  • 8 organic eggs
  • Sea salt/pepper to taste
  • Fresh herbs to taste (optional)

Steps

  • Whisk 2 eggs together in a small bowl
  • Pour into a small lightly greased frying pan
  • Allow to cook for a couple minutes until just the center is slightly runny
  • Add the filling to the center and fold the omelette in half
  • Allow to cook for 2 more minutes or until the egg is throughly cooked
  • Add some fresh parsley for garnish
  • Repeat 3 more times for 4 omelettes
Enjoy!

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