20 Jan Salmon and Coriander Omelette
An omelette is a very filling breakfast and its relatively quick to make. If im in a rush I go for an omelette because it can cook while I’m doing my hair or makeup in the mornings, so it’s kind of time saving. Plus they are a great way to add some extra veggies to your day. I usually try and add 3 vegetables to bulk my fiber, nutrition and flavour. The more veggies the better because most of us don’t eat enough veggies throughout the day, so anyway I can sneak veg into a meal is a win.
Omelettes are a nutritious because they have a nice amount of protein and as long as you don’t add any, low carb. So they sustain your energy and hunger for a while which should hopefully reduce the snacking on sugary foods, if that’s an issue for you. I don’t have any issues with carbs but I mentioned that because a lot of breakfast options either contains too many carbs in the form of cereal and they don’t sustain your hunger as well as fat or protein.
Plus by having a meal that you can enjoy more vegetables is always a win for you and the bacteria living in your gut.
Salmon and Coriander Omelette
Equipment
- Fry pan, stove top
Ingredients
- 2 Eggs free range
- 1 cup Mushroom chopped
- 1/4 Red Onion
- 1 tin Salmon
- 2 tbs plant based milk coconut or almond
- Handful freshly chopped Coriander
- 2 tbs Olive Oil
Instructions
- Chop all ingredients. Heat pan and add olive oil and onions. Cook until softened. Add muchrooms and cook until softened. In a large bowl whisk 2 eggs, add milk and chopped corriander. Add tinned salmon to egg mixture and stirl. Add to fry pan and cook until firm (usually a good 10 mins). Add an extra tbs of oil to the pan if you think your pan needs it.
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