World · Keto
Salmon & Spinach Stuffed Omelette with Olive Tapenade
Three-egg fluffy omelette folded around hot-smoked salmon and wilted baby spinach, finished with a spoon of briny green olive tapenade. A protein-loaded breakfast or quick weeknight dinner.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
3g Net carbs
35g Protein
35g Fat
480 Calories
Per serving
Ingredients
- 6 (3 per omelette) Large eggs
- 2 tbsp Heavy cream (or water)
- 100g (about 3.5 oz) Hot-smoked or cold-smoked salmon, flaked
- 60g (2 cups) Fresh baby spinach
- 2 tbsp Unsalted butter
- 40g Pitted green olives, finely chopped (for tapenade)
- 1 tsp Capers, finely chopped
- 1 small Garlic clove, minced
- 1 tbsp Fresh parsley, chopped
- 1 tbsp Extra-virgin olive oil (for tapenade)
- to taste Fine sea salt and black pepper
Method
- Make the tapenade first: stir together chopped olives, capers, garlic, parsley, and olive oil in a small bowl. Set aside to let the flavours mingle.
- Melt 1 teaspoon butter in a small non-stick skillet over medium heat. Add the spinach and wilt 1 minute. Transfer to a plate.
- Whisk 3 eggs with 1 tablespoon cream, a pinch of salt and pepper.
- Melt 1 tablespoon butter in the same skillet over medium-low heat. Pour in the eggs; tilt to coat the pan evenly. Cook 2-3 minutes, lifting the edges with a spatula and letting uncooked egg run underneath.
- When the top is just barely set, spoon half the wilted spinach and half the flaked salmon across one half of the omelette. Fold the other half over.
- Slide onto a plate. Top with a spoonful of the green olive tapenade. Repeat for the second omelette.
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