Eggs taste great any time of day, not just at breakfast.
This is a dish I sometimes eat on low-energy weeknights when I can’t bear the thought of spending more than 10 minutes in the kitchen. Not only is it a cinch to make, but it’s also packed with nutrients: high-quality protein, two servings of vegetables, anti-inflammatory omega-3 fats and olive oil, a hefty serving of calcium, and low-glycemic carbohydrate. Oh, and it tastes delicious!
I use leftover vegetables to make this (here, I used zucchini fried in olive oil with garlic and Provencal herbs that I had made previously). If you don’t have veggie leftovers, chop and saute salad vegetables like arugula, baby kale, or lettuce and mix them into the whisked eggs before cooking them.
Salmon, Vegetable & Cheese Omelet
Servings: serving
Calories: 448kcal
Print Recipe
Ingredients
Omelet
- 2 large eggs beaten with a pinch of salt
- ½ tbsp olive oil
- ½ cup cooked zucchini or other cooked vegetable leftovers (like asparagus, mushrooms, green beans, onions, leeks, peppers, etc.)
- 1¾ oz canned salmon I used Trader Joe's lightly smoked canned salmon in olive oil; 1¾ oz is equivalent to a ½ can
- 1 oz part-skim mozzarella or other "melty" cheese, coarsely grated
Salad
- 1½ cups mixed salad greens
- 1 tbsp olive oil vinaigrette
- Optional toppings fresh fruits (like cubed apple, pear, peach, plum, apricot, etc.), dried fruits (like cranberries, diced apricots, diced figs), toasted seeds or nuts
Instructions
- Set the skillet over medium heat and add the olive oil.
- Once the oil starts shimmering, pour in the beaten eggs. As the eggs set around the edge of the pan, gently push the cooked portions toward the center of the skillet with a spatula. Tilt and rotate the skillet to allow uncooked egg to flow into empty spaces.
- When the eggs are almost set on the surface but still look moist, cover half of the omelet with cooked vegetables, flaked salmon, and grated cheese. Cover with a lid to heat through the toppings and cook for 1-2 minutes.
- While the omelet and its toppings are cooking, combine the salad greens and vinaigrette in a small mixing bowl and toss to coat the greens. Spoon onto a dining plate, leaving enough space for the omelet. If desired, sprinkle with toasted seeds or nuts and fresh or dried fruits.
- Slip the spatula under the unfilled side of the omelet and fold it over the filled half, then slide the omelet onto the plate next to the greens.
Nutrition
Calories: 448kcal | Carbohydrates: 8g | Protein: 33g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 431mg | Sodium: 532mg | Potassium: 755mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1638IU | Vitamin C: 36mg | Calcium: 446mg | Iron: 3mg