SALMON AND ASPARAGUS OMELETTE
by Kim Baram | February 19, 2015
Remember that along with a regular exercise routine, to always eat healthy, delicious and nutritious foods like this one, to support a healthy lifestyle.
6-10 shoots of asparagus; 4 eggs (free range); 1 tsp of butter; 1 tbsp extra virgin olive oil; 2 tsp balsamic vinegar; 1 tbsp port; 50-75g fresh salmon (chopped); handful spring onions (chopped); 1 big tomato (chopped); camembert pieces to dress at the end.
Boil/blanche asparagus shoots.Beat eggs in bowl with 2 tablespoons of cold water, add salmon, spring onions and tomato. Mix and set aside.
Heat a medium frying pan over medium-high heat until just warm. Add butter, olive oil, balsalmic vinegar and port. Tilt pan back and forth until butter sizzles.
Pour omelette mix into pan. Tilt pan so eggs cover base and cook for a few minutes.
Place pan under grill. Grill until lightly browned.
Serve omelette with asparagus shoots on top, then layer camembert pieces on top of that. Sprinkle with cardamom.
Eat and enjoy!
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