Omelette with Norwegian Salmon, Spring Onion and Cheese

Name: Omelette with Norwegian Salmon, Spring Onion and Cheese
Cook time: 30 min
Yield: 1
Ingredients: 50 g Norwegian salmon fillet, skinned and deboned; 0.5 pcs spring onion, scallion; 1 pcs egg; 2 tsp milk; 1 pinch salt; 1 tsp margarine, liquid; 2 tbsp cheese, grated; 1 slices bread, wholemeal; 0.5 pcs carrot; 6 sticks cucumber, fresh

An omelette can be eaten both newly cooked and cooled. A cooled omelette is perfect for the lunch box. Add bread and vegetables on the side for extra nutrition.

Cooking time20-30 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Cut salmon into cubes and spring onion into thin slices.
Add egg to a bowl and whisk with milk and salt.
Take a deep pan with lid and place on middle heat.
Add margarine and let it get warm before adding the egg.
Sprinkle salmon, spring onion and cheese, and place a lid over.
Turn the heat down to minimum and cook for approx. 5 minutes. It's one when the egg is stiff.

Serve the omelette with bread, carrot and cucumber.

Tip: In this recipe you can use another fish such as haddock, cod, saithe, wolffish or trout. Smoked fish is also good in an omelet.