This is a super simple dish to make and the key to making a great omelette is a good omelette pan - one that the eggs won't stick to.
Beat the eggs together with the ricotta, parmesan and pepper.
Heat a small omelette pan with a little bit of olive oil to coat the bottom and add half the mixture to the pan.
Tilt the pan top cover the egg mixture and allow to cook for about 3 - 4 minutes until the omelette has set but is still moist on the surface
Transfer the omelette to a plate and spread ½ teaspoon of horseradish over the top.
Sprinkle ½ cup of rocket leaves over one half, and the smoked salmon over the top of the rocket
Fold in half and serve.
Repeat the process for the second omelette.
Serve with wholegrain bread.
Makes 2 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Breakfast, Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1625 kj |
| Calories | 388 kcal |
| Fat | 19.6 g |
| Saturated Fat | 7.8 g |
| Total Carbohydrate | 20 g |
| Total Protein | 31.3 g |
| Fibre | 2.5 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
