Omelet with asparagus and smoked trout

This is one of my favorite omelets, it taste great and is a healthy choice. The eggs are silky and moist, the asparagus taste great and contribute with a lot of good stuff, I particularly like the sulphur substances important for our antioxidant system, and the smoked trout is rich in omega-3 fatty acids. To bring it all together I like to add a little cheese and cream cheese.Omelet with asparagus and smoked salmon

Recipe:

Serves: 1-2
Time: 10 minutes
Difficulty: Easy

3 organic eggs
2 green asparagus
1 tablespoon butter
1 teaspoon Dijon mustard
1 oz. (30 g) grated cheese
1 tablespoon cream cheese
3,5 oz. (100 g) smoked salmon
1 spring onion, finely sliced
1 teaspoon chopped parsley
Salt and pepper

Cut the asparagus into ribbons or small pieces and cook them in half the butter over medium heat for 1-2 minutes in a good non-stick pan. Put them aside. Lightly whisk together the eggs, Dijon mustard, salt and pepper. Turn up the heat and add the remaining butter to the pan. Pour in the eggs and constantly stir slowly with a heat tolerant spatula, and when almost all the eggs have set, turn of the heat, shake the pan to even out the omelet and stop stirring. Add the cream cheese, grated cheese, asparagus, spring onion, smoked salmon and prasley on half the omelet if you want to fold it, or all over if you’re having it open. Let the egg set, and the cheese melt from the remaining heat from the pan and the stove. When the omelet is done, slide it over to a plate and serve.

© endofpain.net – 2014

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