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Dr. Chufo Weight Loss

Savory Salmon and Veggie Omelet

Updated: Oct 30

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!





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