Salmon and Asparagus Omelet
Michael Matthews adapted by JojoM
A high-protein, low-carb omelet packed with salmon, asparagus, and Mediterranean flavors. Ideal for a lean and healthy breakfast or post-workout meal.
Salmon and Asparagus Omelet
Michael Matthews adapted by JojoMA high-protein, low-carb omelet packed with salmon, asparagus, and Mediterranean flavors. Ideal for a lean and healthy breakfast or post-workout meal.
Chef's Tips
Make sure not to overcook the eggs to maintain a soft texture.
Liquid egg whites can be substituted for ease and lower fat content.
Tools Used
Nonstick Skillet
Spatula
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Ingredients
Omelet Base
Instructions
Cooking the Omelet
- 1
Add oil to a medium nonstick skillet over medium-high heat.
- 2
Sauté onion and asparagus for 2–3 minutes.
- 3
Add salmon and brown lightly on all sides.
- 4
Stir in garlic, olives, capers, and tomato. Cook for 1 more minute.
- 5
Season with salt and pepper, then add whole eggs and egg whites.
- 6
Stir gently for 1 minute, preventing browning on the edges.
- 7
Carefully flip the omelet and cook another 30 seconds.
- 8
Serve immediately.
Nutrition Facts
Serving Size: 1 omelet
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
