Vegetarian, Gluten Free, High-Protein
Oak Smoked Salmon Omelette
10 mins
Intermediate
1 Serving
Here’s a dish inspired by Jason’s son Christian who is type-1 diabetic and as such has to monitor his blood sugar levels. It’s a protein-packed and low GI smoked salmon omelette with some additions to it.
Brilliant Bases Used In This Recipe
About This Recipe
Here’s a dish inspired by Jason’s son Christian who is type-1 diabetic and as such has to monitor his blood sugar levels. It’s a protein-packed and low GI smoked salmon omelette with some additions to it.
Key thing to note here is that if cooking, say, a Spanish-type omelette with harder ingredients, these need to be pre-cooked, but smoked salmon is so light, it can be added to the pan straight away.
We’re accompanying the omelette with a simple salad dressed with olive oil and some Parmesan shavings that help with gut bacteria.
Crack and lightly beat the 3 whole eggs with a fork, not adding any additional salt as this will break down the egg’s protein (white albumen) and affect the lighter texture of the omelette
Add the smoked salmon and a pinch of pepper if you like
Heat a non-stick frying pan around 10-12 inches in diameter with a splash of olive oil
Once at a medium even heat, carefully pour in the egg and salmon mix
Gently agitate and work away from the sides into the centre to create an even cook
Once the egg starts to cook out, gently spread with back of a thermal spatula to the pan edges, in order to form an even depth across the pan
While still ‘wet’ begin to fold over from one side, rolling across the pan to form the desired ‘carpet roll’ shape, then switch off the heat, ensuring nothing has stuck to the pan’s surface
Place onto a plate
For the salad, add the leaves to a pan, add some soused onions (see Skills Video below) and speed-peel some shavings of Parmesan over the salad
Toss with olive oil and serve with the omelette
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Ingredients
3 medium free range eggs
50g/1.8oz smoked salmon
50g/1.8oz green salad leaves
5tsp Parmesan
2tsp EV olive oil
3tsp Soused red onions
Salt and pepper to taste
Nutrition Per Serving
Calories
475
Fats
35G
Carbs
6G
Protein
37G
Method
Here’s a dish inspired by Jason’s son Christian who is type-1 diabetic and as such has to monitor his blood sugar levels. It’s a protein-packed and low GI smoked salmon omelette with some additions to it.
Key thing to note here is that if cooking, say, a Spanish-type omelette with harder ingredients, these need to be pre-cooked, but smoked salmon is so light, it can be added to the pan straight away.
We’re accompanying the omelette with a simple salad dressed with olive oil and some Parmesan shavings that help with gut bacteria.
Crack and lightly beat the 3 whole eggs with a fork, not adding any additional salt as this will break down the egg’s protein (white albumen) and affect the lighter texture of the omelette
Add the smoked salmon and a pinch of pepper if you like
Heat a non-stick frying pan around 10-12 inches in diameter with a splash of olive oil
Once at a medium even heat, carefully pour in the egg and salmon mix
Gently agitate and work away from the sides into the centre to create an even cook
Once the egg starts to cook out, gently spread with back of a thermal spatula to the pan edges, in order to form an even depth across the pan
While still ‘wet’ begin to fold over from one side, rolling across the pan to form the desired ‘carpet roll’ shape, then switch off the heat, ensuring nothing has stuck to the pan’s surface
Place onto a plate
For the salad, add the leaves to a pan, add some soused onions (see Skills Video below) and speed-peel some shavings of Parmesan over the salad
Toss with olive oil and serve with the omelette
