Salmon and asparagus omelette

    10 min

    The omelette is always a tasty and quick to prepare. Eggs with asparagus, salmon, butter and seasoning - delicious combination of flavours for breakfast, brunch or even a light lunch.

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    Serves: 4 

    • 200g asparagus tips
    • 1 tablespoon butter
    • 6 large eggs
    • 1 (170g) tin pink salmon, drained
    • salt and ground black pepper to taste

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Boil asparagus tips in water till al dente. Drain.
    2. In a large frying pan melt butter over low heat. Add asparagus tips and fry over low heat.
    3. Flake salmon with a fork. In a mixing bowl beat eggs with salt and pepper; add salmon and toss to coat.
    4. Pour eggs with salmon over asparagus in pan, cover and cook for about 6 to 8 minutes over medium heat till set. Serve immediately with a green salad.

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