Green Omelet Roll with Spinach and Red Fish

Green Omelet Roll with Spinach and Red Fish

20 min
Easy
1 serv.
306 g / 1 serv.

Rating

Average rating:—

Description

Delicate spinach omelet roll with cream cheese and lightly salted salmon — a light breakfast or snack.

  1. Wash, dry and finely chop the spinach.
  2. In a bowl, whisk eggs with salt and dried garlic, add 50 g of spinach and stir.
  3. Heat a pan with sunflower oil, pour in the egg mixture and cook over medium heat under a lid for 3-4 minutes until set.
  4. Flip the omelet and cook for another 1-2 minutes.
  5. Transfer the omelet to a board or plate and let it cool slightly.
  6. Spread cream cheese over the entire surface of the omelet.
  7. Top with lightly salted salmon cut into thin slices.
  8. Cut the cucumber into thin strips and place on top of the fish.
  9. Add the remaining 10 g of fresh spinach.
  10. Carefully roll the omelet into a tight roll.
  11. Let the roll rest for 2-3 minutes, then slice into portions.
500
163 kcal / 100 g
kcal
29.0 g
9.5 g / 100 g
Protein
6.4 g
2.1 g / 100 g
Carbohydrates
39.1 g
12.8 g / 100 g
Fats