Asian-Style Omelette With Salmon

I spied an “Asian Fritatta” recipe in this month’s Delicious Magazine and I didn’t have the required Mirin on hand, but I decided to make some substitutions and additions and I absolutely LOVED this meal! It was really exceptionally yummy, and very, very protein dense. This is a totally low-carb and gluten-free recipe. I hope you like it as much as I did – it’s definitely being added as one of my go-to staple healthy meals.

Strong Bodies Asian Style Omelette
1 organic whole eggs
1/2 cup of egg whites
1.5 tbspns sushi vinegar
1/2 tbspn low sodium soy sauce
1 small onion, finely chopped (mine was the size of a golf ball)
1 clove garlic, finely chopped
1 tbspn sesame oil
cracked black pepper to taste
2 stalks green onions
small handful of fresh coriander (that’s Cilantro fo the North Americans reading, hehe)
75g smoked salmon or trout

1. Use a large, non-stick pan and put it on a medium to high heat with the sesame oil in it. Let it get hot, put some black pepper into the oil, then the garlic and onion. Turn the heat down and let it fry off til its just translucent, but not browned.

2. In the meantime, place the eggs, egg whites, sushi vinegar, soy sauce and another dash of black pepper into a bowl and beat it til its nice and frothy. Pour the mixture into the pan and turn the heat all the way up for a minute or two. Put the lid on the pan.

3. While the omelettes cooking, slice the green onions long ways and cut them into approximately 1 inch stalks. Roughly chop the coriander. Check the omelette now. It’s probably nicely browned on the bottom and 70% cooked through. Turn the heat down, but let it keep cooking with the lid on. You might want to lift the edges a little and let the uncooked egg mixture seep down into the pan, but try not to break it up too much when you do that. It’s not the end of the world, but it just won’t be an omelette anymore if it gets too messy, it’ll be scrambled eggs, hehe.

4. You should have everything mostly chopped and ready to go. If you have some cucumbers, that might be a nice side dish, maybe some baby spinach leaves too? I didn’t do any of that, but it might be nice! Unpack your salmon, measure out your serving size – I had 75g of salmon in the picture since that was what was left in an open packet I had in the fridge, no other reason. If you’re dieting strictly, you’ll want to measure so you can hit your target calories and macros. Now, with a spatula, gently lift one side of your omelette and fold it over. I like doing that so you can see the nicely browned bottom. Slide it onto your plate. Pile the salmon on top with the finely sliced stalks of green onions and roughly chopped coriander, and voila! A really yummy Asian inspired omelette. Buon appetito!

Servings: 1
Approximate Calories: 455
Protein: 41g
Carbs: 10g
Fat: 25g
Fiber: 1g