Vegetable Omelette and Graved Salmon

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 1 collar Spring onions
  • 1 red pepper
  • 6–8 Eggs
  • 6-8 TABLESPOONS Milk
  • 7-10 Tbsp salt and pepper
  • 2 TABLESPOONS butter/margarine
  • 1 collar Dill
  • 3-4 tablespoons (75 g) liquid honey
  • 3-4 tablespoons (75 g) medium hot mustard
  • 150–200 g Graved salmon or smoked salmon in slices

Directions

  1. 1

    Clean and wash the spring onions and peppers. Cut both finely. Whisk eggs and milk. Season with salt and pepper.

  2. 2

    Heat the fat in a coated pan (approx. 24 cm Ø). Fry the bell peppers and spring onions for 2-3 minutes. Pour egg milk over them. Cover and let it simmer at low heat for about 12 minutes.

  3. 3

    Wash the dill and cut it finely, except for a little bit. Mix with honey and mustard. Season to taste with salt and pepper.

  4. 4

    Cut the omelette into 6-8 pieces. Garnish with rest of dill. Add salmon and honey-mustard sauce.

Nutrition Facts

KCAL
190 kcal
CARBS
11 g
FATS
11 g
PROTEINS
10 g