Dutch Brunch Delight: Paleo Omelette with Smoked Salmon and Asparagus

Allergens

Eggs, Fish (Salmon)

Ingredients

• 4 large eggs
• 1/2 cup almond milk
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 4 ounces smoked salmon, roughly chopped
• 1/2 pound fresh asparagus, trimmed and chopped into 1
• inch pieces
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• Optional: additional salt, pepper, or hot sauce to taste

Instructions

1. In a medium mixing bowl, whisk together eggs and almond milk until well combined. Season with salt and pepper to taste. Set aside.
2. Heat olive oil in a non stick omelette pan over medium heat. Add chopped asparagus and cook for 3 minutes or until tender but still crisp. Remove from pan and set aside.
3. Add half of the smoked salmon to the pan, cooking until heated through (about 1 minute). Remove from pan and set aside with the asparagus.
4. Pour egg mixture into the pan, allowing it to cook undisturbed for about 2 minutes or until the edges are set but the center is still slightly runny.
5. Sprinkle cooked asparagus and remaining smoked salmon over half of the omelette. Top with cherry tomatoes and parsley. Carefully fold the omelette in half, then cook for another 1 2 minutes or until the omelette is fully set.
6. Transfer the omelette to a plate, garnish with additional parsley if desired, and serve immediately.

Chef’s Insight

For an extra touch of luxury, add a sprinkle of grated Parmesan cheese to your omelette before folding it in half.

Notes

Feel free to swap out the almond milk for any other non-dairy milk if desired.