Recipe: Delicious Omelette with salmon, red capsicum and kale

Omelette with salmon, red capsicum and kale. Cook down red capsicum and kale till soft. Slide out of the pan and add the salmon. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan.

This simple herb omelette with tender slices of smoked salmon, a bit of creme fraiche and an assortment of your favorite toppings is a healthy, delicious start to the day or try this smoked salmon omelette for brunch or a light lunch or dinner with a simple salad and a crusty chunk of bread. This is a wonderful breakfast or brunch, the omelette has capsicum and mushroom in it, then is filled with cheese, the perfect start to a busy weekend. Fluffy omelette stuffed with mushrooms, red bell pepper and mixed sprouts. You can cook Omelette with salmon, red capsicum and kale using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Omelette with salmon, red capsicum and kale

1. You need 2 of eggs (beaten).
2. Prepare Half of red capsicum - diced.
3. It's handful of Kale.
4. You need of salmon - as much as you like.

A quick and easy recipe, full of goodness, this Mushroom, Capsicum And Sprouts Omelette is perfect for lunch or a light supper. The heartiness of kale makes this lunch a lovely make-ahead affair. Go ahead and prepare the filling up to two days in advance without worry of wilted greens. If anything, the extra time will soften the kale and allow it to soak up the salty, savory aromas in the Caesar dressing.

Omelette with salmon, red capsicum and kale step by step

1. Cook down red capsicum and kale till soft..
2. Add beaten eggs till cooked..
3. Slide out of the pan and add the salmon..

Easy and delicious kale and sausage omelet. Perfect breakfast for a healthy start of the day. This easy and quick kale and sausage omelet is a great breakfast for the weekend or even during the week. Add beets and kale; toss to coat. For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated.

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