Colorful herb omelette

For 1 person
  • 25 g Lettuce and oak leaf salad
  • 1 (approx. 50 g) Tomato
  • 50 g low-calorie meat sausage
  • 1/2 Bund Parsley
  • 1/2 Bunch Chives
  • 2 Eggs (size M)
  • Salt
  • grated nutmeg
  • 2 TL (5 g) half fat -Butter or -Margarine
  • Pepper
  • 1 EL lemon juice
  • 1/2 TL frozen dill
  • flat leaf parsley
40 minutes
light
1.
Clean and wash the lettuce and tomato. Drain the lettuce well and cut into bite-sized pieces. Cut the tomato into slices. Peel the skin off the meat sausage. Cut the sausage into thin slices and halve.
2.
Wash the parsley and chives and pat dry. Finely chop parsley,Cut the chives into small rolls. Mix the eggs, 2 tablespoons of water, salt and nutmeg with the whisk of the hand mixer until frothy.
3.
Add herbs, except for something to garnish, and mix in. Heat 1 teaspoon of fat in a pan (25 cm Ø). Pour in the egg mixture and let it set for about 5 minutes over low heat under the lid.
4.
Remove the omelette from the pan and keep warm. Heat the remaining fat and sauté the sausage and tomato slices over a medium heat for about 3 minutes. Season with salt and pepper. Spread the tomato and sausage mixture on one half of the omelet and cover with the other half.
5.
Mix the lemon juice and dill and mix with the salad. Arrange the omelette and salad on a plate. Sprinkle the omelette with the remaining chopped parsley and chives and serve garnished with parsley if you like.
1 person approx:
  • 350 kcal
  • 1470 kJ
  • 24 g protein
  • 26 g fat
  • 3 g carbohydrates

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