Ingredients
- 2 Eggs
- Frozen mixed vegetables
- 5 tablespoons coconut milk
- Half can of John West Wild Pink Salmon (Tuna or Sardines are other options)
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- Mixed spice
- Mixed Herbs
- Salt to taste
- 1 tomato
Omelette
- Steam the mixed vegetables for 5 minutes
- Whisk the eggs, coconut milk and the Jumbo seasoning (make sure you use very little because a whole cube is too much salt and won't taste nice for only 2 eggs)
- Heat the EVOO in a pan and add the mixed veg and salmon. Add a tiny sprinkling of mixed herbs and mixed spices. Pan fry for a couple of minutes
- Add the eggs, reduce the heat to 3 out of 5.
- Allow to cook for 1 minute, tilt the pan to 45 degrees, pull in the side and allow the uncooked middle to run to the outside of the egg. Continue all over until the top of the omelette doesn't contain any uncooked egg
- cook for another minute and fold the omelette.
To serve
- Scoop onto a plate
- Wash and slice the tomato (I'd usually grill or pan fry the tomato but was too lazy) and add to plate
- ENJOY :)
2 comments:
Really interesting idea to use coocnut milk in the omelette recipe! And adding spices and herbs with the healthy fish and veggies makes this more hearty and tasty without lowering its health value. Will have to give this a shot. Thanks :-)
Glad you like :)
Please let me know what you think when you try it :)
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