DECONSTRUCTED VEGETABLE AND SALMON OMELETTE
This is a simple tasty breakfast idea that requires little to no effort and will keep you satisfied for hours. It is filled with all the good fats, protein and carbs.
This recipe is filled with colourful veggies with antioxidant boosting powers and vitamins for maximum brain power.
Prep Time: 5 min, Cook Time: 10 min
Total Time 15 min
Serves: 1 serving
- 2 tablespoons olive oil
- 2 whole eggs
- 2 additional egg whites
- 100g smoked salmon chopped into cube size
- 3-4 small chopped mushrooms
- 100g eggplant chopped into cubes
- 100g capsicum chopped into cubes
- 3 to 4 cherry tomatoes chopped into quarters
- 1 tablespoons chopped parsley, for garnish
- 1 tablespoons chopped mint, for garnish
- 1 teaspoon lemon juice
- Salt and pepper
- Chilli Flakes - optional
Chop up the smoked salmon, mushrooms, eggplant, capsicum, cherry tomatoes and parsley and mint.
Place a medium size saucepan, approximately 30 cm circumference, over medium heat.
Drizzle 2 tablespoons of olive oil into the saucepan and let it heat for 30 seconds or so.
Add the capsicum and eggplant, and half the salt and saute until they are soft and browned slightly.
Add mushrooms, cherry tomatoes and smoked salmon to the pan and mix through all the ingredients. Cook until the mushrooms and tomatoes are browned and the tomatoes have released their moisture. Place on low heat.
Add the egg whites and eggs, and mix them through until they are all scrambled. Remove from heat after the eggs have cooked. Usually about 1-2 minutes. Remove from the heat.
Add salt, pepper, chilli (optional), lemon juice and the parsley and mix through.
Place the mixture on a plate. Garnish with mint and additional spices if you like.
Enjoy with a piece of sprouted bread (gluten free) or soy linseed bread, some avocado and baby spinach, topped with a drizzle of olive oil, for breakfast or lunch!