Smoked Salmon, Potatoes & Caper Omelet

Smoked Salmon, Potatoes & Caper Omelet

Ingredients:

• 3 large egg whites OR 2 large eggs OR liquid egg whites, 100 ml

• Coconut oil, 1 tbsp.

• Capers, 1 tbsp.

• Baby potatoes, 250 g, unpeeled, cut into cubes

• Smoked salmon, 75 g OR halloumi cheese, 30 g (halloumi is low in lactose)

• Red onion, chopped, 1/4

• (Lemon wedge, to serve)

• (Dill, 1-2 tbsp., to serve)

Instructions:

Preheat the oven to 180°C. Toss potato cubes with 1 teaspoon of oil, salt, and pepper, then bake until golden. Alternatively, cook or steam the potatoes. Once done, heat the remaining oil in a pan over medium heat. Whisk the eggs with salt, then pour half into the pan, swirling to coat. Cook until just set, then add half the salmon, onion, and capers. Fold the omelet in half and cook until golden. Serve with dill and a lemon wedge.

Bon appétit! ❤️