Flat egg omelette, trout and salad
If you love salads for breakfast what better way to add some warmth and nourishment, not to mention quality protein, with your pasture-fed egg omelette.
The trout and eggs provide the protein, zinc, selenium, potassium, phosphorus and choline. The hemp seeds provide manganese, magnesium and copper while the spinach provides the vitamin K, vitamin A, folate and the bell peppers boost the vitamin C.
One serving provides 500 calories, 55 g of protein, 25 grams of fat and 6 g of net carbs.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
|Scallions or Spring Onions||30||g|
- Scramble pasture-fed eggs and cook on a gentle heat in a non-stick pan or in a little butter/ghee. Swirl raw scrambled egg in a pan to cover the whole surface of the pan, to form a thin pancake or crepe shape.
- Cook on a gentle heat for approx 1 minute or when light golden brown. Flip egg pancake to cook on both sides. Take care not to over cook.
- When cooked place on a plate ready to receive salad and trout serving.
- Chop and assemble the salad, herb and vegetables, to suit. Season to taste. Sprinkle hemp seeds. Add smoked trout.
Click the links to see the highest-ranking recipes for each goal.