Smoked salmon veggie omelet with cottage cheese and cheddar
Enjoy a wholesome and flavorful breakfast with this Smoked Salmon Veggie Omelet! Packed with fresh carrots, red peppers, zucchini, tomatoes, and spinach, this dish is complemented by protein-rich smoked salmon, creamy cottage cheese, and savory cheddar. Start your day right with a nutritious and delicious omelet that's perfect for any morning.
- 18 Mar 2024
- Cook time 32 min
- Prep time 20 min
- 2 Servings
- 9 Ingredients
Smoked salmon veggie omelet with cottage cheese and cheddar is a nutritious and delicious breakfast option that combines the rich flavors of smoked salmon with the freshness of assorted vegetables. This high-protein, low-carb dish is perfect for starting your day with a healthy dose of vitamins and minerals, while the cottage cheese and cheddar provide a satisfying creaminess and extra protein boost.
Ingredients:
Instructions:
- Peel and grate the carrots.
- Wash and dice the red peppers.
- Wash the zucchini and slice it thinly.
- Dice the tomatoes.
- Wash and roughly chop the spinach if leaves are large.
- Cut the smoked salmon into small bite-sized pieces.
- Heat a non-stick skillet over medium heat.
- Lightly coat the skillet with olive oil or cooking spray.
- Add the carrots, red peppers, zucchini, and tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Add the spinach and cook for another 2-3 minutes until wilted.
- Transfer the cooked vegetables to a bowl and set aside.
- Crack the eggs into a large bowl, season with salt and pepper, and whisk until well beaten.
- Reheat the skillet over medium-low heat and lightly coat with a bit more olive oil or cooking spray.
- Pour the beaten eggs into the skillet, gently swirling to distribute the eggs evenly.
- Let the eggs cook undisturbed for 2-3 minutes, or until they begin to set around the edges and become firm but still slightly runny on top.
- Evenly distribute the cooked vegetables, smoked salmon, and cottage cheese over one half of the omelet.
- Sprinkle the cheddar cheese on top of the fillings.
- Using a spatula, carefully fold the empty half of the omelet over the filled half.
- Press down gently to help melt the cheese and combine the fillings.
- Cook for an additional 1-2 minutes until the cheese is melted and the omelet is cooked through.
- Slide the omelet onto a plate.
- Cut into portions and serve immediately, optionally garnished with additional fresh spinach or herbs.
Tips:
- Prepare all your ingredients beforehand by chopping the vegetables and shredding the cheese, so that the cooking process is smooth and quick.
- Use a non-stick skillet or a well-seasoned cast iron pan to prevent the omelet from sticking and to make flipping easier.
- Cook the vegetables before adding the eggs to ensure they are tender and release their full flavor.
- Whisk the eggs thoroughly to incorporate air, which will result in a fluffier omelet.
- Cook the omelet on medium-low heat to avoid burning and to ensure the eggs cook evenly.
- Layer the cottage cheese and cheddar on one side of the omelet before folding it over to create a gooey, cheesy filling.
Cooking a smoked salmon veggie omelet with cottage cheese and cheddar is a flavorful way to incorporate more vegetables and protein into your diet. This hearty meal is not only delicious but also packed with nutrients that will keep you energized throughout the day. Enjoy this delightful omelet with a side of whole grain toast or a fresh fruit salad for a complete breakfast experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 710 grams |
| Energy | |
| Calories 600kcal | 24% |
| Protein | |
| Protein 54g | 37% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 17% |
| Sugar 15g | 15% |
| Fat | |
| Fat 33g | 38% |
| Saturated 13g | 44% |
| Cholesterol 680mg | - |
| Vitamins | |
| Vitamin A 1280ug | 142% |
| Choline 610mg | 110% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 1.34mg | 103% |
| Vitamin B3 7mg | 42% |
| Vitamin B6 1.20mg | 71% |
| Vitamin B9 270ug | 68% |
| Vitamin B12 4.70ug | 196% |
| Vitamin C 190mg | 212% |
| Vitamin E 6mg | 38% |
| Vitamin K 240ug | 200% |
| Minerals | |
| Calcium, Ca 480mg | 37% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 4.51mg | 41% |
| Magnesium, Mg 130mg | 31% |
| Phosphorus, P 840mg | 67% |
| Potassium, K 1490mg | 44% |
| Selenium, Se 80ug | 151% |
| Sodium, Na 1040mg | 69% |
| Zinc, Zn 4.83mg | 44% |
| Water | |
| Water 590g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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