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Smoked Salmon, Feta & Asparagus Omelet






Healthy fats, a good dose of protein and really quick to prepare for the busy punter.


Add a generous salad to pump up the nutrient and fiber content. If replenishing after a vigorous workout, serve on a bed of rice, steamed sweet potatoes, or with some wholemeal bread. Low fat greek yoghurt for dessert complements this meal to bring total protein intake up to the ideal 30g




Smoked Salmon, Feta & Asparagus Omelet Serves 2





What you'll need

4 oz. (125g) asparagus

1 tsp. coconut oil

3 large eggs

5 tbsp. (70ml) milk, plant or dairy

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

¼ cup (30g) feta cheese (or brie, camembert), cubed

4-5 cherry tomatoes, halved

Dill, to serve



How to make it

  1. 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 ½ cm pieces.

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

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

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

  5. 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.

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






Leave a comment to let us know how you like it. Or share a similar favourite of your own.



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