This is an impromptu post. I just made lunch for my hubby and me and we both thought this salad omelet tasted awesome.
So I'm sharing this recipe with you.
It's not an exact calorie recipe as I just threw it together, but it is good healthy and wholesome. I'll list the ingredients I used below to help you out.
Plus it tastes pretty great, so give it a try at home – hope you like it.
SERVES
2 peeps.
REPARATION & COOKING TIME
Prep time – about 10 minutes / cooking time 5 min (depending on how cooked you like your eggs).
CALORIES PER PORTION
Write down what and how much you use then see CalorieKing.com for the calorie contents of your specific portion. adjust if needed.
INGREDIENTS
- Salad left overs from last night – has spinach, thyme, parsley, onion, red bell pepper, chili flakes, salt and black pepper
- 1 small red pepper
- 4 medium whole button mushrooms
- 5 medium/small eggs
- Fresh spinach leaves – a hand-full
- 1 slice of cooked ham (without salt). Or you could use smoked salmon slices.
- 1 tbsp organic butter
- salt and pepper to taste
- 1 tsp white truffle oil
BEFORE YOU START THE EGGY STUFF
On a plate, place your fresh spinach. Lay your ham/salmon on top of the spinach.
FOR THE OMELET
- Put the butter in a moderately heated pan.
- Put the leftover salad, the mushrooms and bell pepper into the pan and lightly saute them.
- Break all the eggs into a bowl, and then pour them over the stuff in the pan.
I like my eggs soft – just past runny – but it's obviously up to you how you want them done.
Once you pour the eggs into the pan, stir consistently and make sure that you scrape the egg from the bottom as it solidifies.
Stop at the consistency you like, bearing in mind that eggs keep cooking for a bit after they've been taken off the stove.
Scoop the eggy stuff on top of the spinach and ham.
Drizzle the truffle oil on top and season with salt and pepper.
ENJOY!
HERE'S ONE I MADE EARLIER ;o)
