#ScranSunday: Recipe - Smoked Salmon, Feta & Asparagus Omelet

NUTRITION DETAILS

Serves: 2

Prep: 10 mins

Chill: 15 mins

NUTRITION PER SERVING

302 Kcals 21g Fats

6g Carbs 20g Protein

WHAT YOU NEED​​​​

• 1⁄2 broccoli

• 4 oz. (125g) asparagus

• 1 tsp. coconut oil

• 3 large eggs

• 5tbsp.(70ml)milk, plant or dairy

• 2 oz. (60g) smoked salmon, cut into pieces

• 1⁄4 cup (30g) feta cheese (or brie, camembert), cubed

• 4-5 cherry tomatoes, halved

• dill, to serve

PRO TIP​​​​

• The length of time in the oven will depend on the size of pan and thickness of the egg mixture.

WHAT YOU NEED TO DO​

• Preheat the oven to 360F (180C).

• Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about 1/2 cm pieces.

• Boil in lightly salted water for about 2 minutes, then strain and set aside.

• In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.

• Heat the oven to 350F (180C). Heat the oil in a pan (diameter of approx. 24 cm) over medium heat, and pour in the egg mixture, rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).

• Cover the pan with a lid and cook until the mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.

• To serve sprinkle with fresh dill and season with freshly ground black pepper.

Jonny

+971502904856

jonny@jonnyparrfitness.com

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