Ingredients:
- 2 eggs
- 2 tablespoons cashew milk (or any milk from the list)
- 2 oz cooked salmon, flaked
- 1/4 cup mushrooms, sliced
- 1/4 cup spinach, chopped
- 1/4 cup bell peppers, diced
- 1/4 cup onions, diced
- 1 tablespoon olive oil
- Fresh herbs (like chives or parsley)
- Black pepper to taste
- Optional: Hot sauce or lemon juice for serving
Instructions:
1. Prepare the Egg Mixture:
- In a bowl, whisk together the eggs and cashew milk until well combined.
- Season with black pepper to taste and set aside.
2. Cook the Vegetables:
- Heat olive oil in a non-stick pan over medium heat.
- Add the diced onions and bell peppers, and sauté for 2-3 minutes until they begin to soften.
- Add the sliced mushrooms and chopped spinach, and continue to sauté until the vegetables are tender.
3. Make the Omelet:
- Reduce the heat to low and pour the egg mixture over the cooked vegetables in the pan.
- Allow the eggs to set slightly, then gently lift the edges of the omelet with a spatula, tilting the pan to let any uncooked egg flow underneath.
- Once the eggs are mostly set, sprinkle the flaked salmon and fresh herbs over one half of the omelet.
4. Fold and Serve:
- Carefully fold the omelet in half over the salmon and cook for another minute until the eggs are fully cooked through.
- Slide the omelet onto a plate and serve hot.
- Optionally, drizzle with hot sauce or a squeeze of lemon juice for added flavor.
This omelet is a classic, hearty breakfast that's packed with protein and flavor, perfect for a satisfying start to your day!
Comments