Omelet with salmon and cabbage is not only delicious, but also a healthy dish that can be served both for breakfast and dinner. Cauliflower and broccoli can be taken fresh or frozen.
Ingredients
- Salmon - 300 g
- Cauliflower - 100 g
- Broccoli - 100 g
- Chicken eggs - 5 pieces
- Butter - 10 g
- Salt - to taste
- Spices and seasonings - to taste
- Milk - 50 ml
- Olive oil - 1 art.l.
- Dried herbs - 2 pinches
- Lemon juice - 1 tbsp.l.
Step-by-step cooking recipe
Wash and dry the salmon fillet, remove the skin. Add salt, salt and herbs, sprinkle with olive oil and lemon juice. Leave it on for a few minutes.
Put the pieces of fish in a hot, dry frying pan and fry for 4 minutes on each side.
Meanwhile, send the cauliflower and broccoli inflorescences to boiling salted water. Cook until soft – 10-15 minutes.
Beat the eggs into a bowl, pour in the milk and throw in a pinch of salt, beat a little with a fork.
Melt a piece of butter in a frying pan. Send the cabbage inflorescences, pieces of fish there and pour the egg mass.
Cook the omelet for 10 minutes on low heat, until the desired degree of readiness. Cut into portions and serve with sauce.
