Omelet with Lightly Salted Salmon and Tomatoes
Breakfasts • French
Description
Omelet with Lightly Salted Salmon and Tomatoes
Ingredients
- Chocolate eggs 6 pieces
- Milk 5 fl oz
- Tomatoes 2 pieces
- Lightly Salted Red Fish 5 oz
- Onion ½ piece
- Worcestershire Sauce 1 tablespoon
- Wheat Flour 2 tablespoons
- Cheese Spread 0 oz
- Ground Black Pepper to taste
- Olive Oil 3 tablespoons
- Salt to taste
- Dill 1 teaspoon
Step-by-Step Guide
Step 1
Peel the onion, finely chop it, and sauté in one tablespoon of oil until translucent.
Step 2
Blanch the tomatoes, remove the skin, cut each into 6 wedges, and remove all the seeds, leaving only the petals.
Step 3
Cut the salmon into thin or thick strips (as you prefer).
Step 4
In a bowl, whisk together the eggs, milk, salt (don’t overdo it), flour, one tablespoon of oil, and Worcestershire sauce until well combined.
Step 5
Preheat the oven to 355°F (if you have a grill, just heat that).
Step 6
In an oven-safe skillet, heat one tablespoon of oil, pour in half of the egg mixture, and cook until almost set, but the top should remain slightly runny.
Step 7
Top with the sautéed onion, then alternate the tomatoes and salmon around the edges. Pour the remaining egg mixture over, season with pepper, and sprinkle with cheese.
Step 8
Place the skillet in the oven or under the grill for about 10 minutes, until the omelet rises and becomes golden.
Step 9
Before serving, sprinkle with fresh dill.
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