Omelet with fish and vegetables

Eggs 556 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
Omelet with fish and vegetables
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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A simple, hearty and delicious holiday breakfast - a delicate omelet with red fish, frozen corn, carrots and tomatoes. The omelet can be made with other fish as well. Any frozen vegetables can be used. A bright and beautiful meal is a great way to start the day!

Ingredients

Directions

  1. Prepare foods according to the list.
  2. I used trout for this dish, you can replace it with salmon or pink salmon. But a more budgetary fish is also quite suitable - mackerel, hake or pollock.
  3. Frozen vegetables do not need to be defrosted beforehand.
  4. Pour 1-2 liters of water into a saucepan, set to maximum heat and bring to a boil. Dip fish in boiling water, reduce heat to medium and cook fish for about 20 minutes.
  5. Then drain the resulting fish broth - we do not need it, it can be used for another dish, for example for soup.
  6. Cool the boiled fish slightly and remove bones and skin.
  7. Heat vegetable oil in a skillet over medium heat. Put the vegetables, without defrosting, in a pan and, stirring, fry for about 5 minutes, until excess moisture evaporates. Season with salt and pepper, add dried herbs and stir.
  8. Place the boiled fish slices on top of the fried vegetables.
  9. Rinse the parsley, dry and chop finely with a knife. Sprinkle the fish and vegetables with chopped herbs.
  10. Break the eggs into a small bowl, salt and shake with a fork until smooth. Pour the vegetables with the fish over the egg mass.
  11. Cover, reduce heat to low and cook omelet with fish and vegetables for 7-10 minutes, until the egg mass hardens.
  12. The omelet with fish and vegetables is ready. Cut it into pieces and serve, garnish with herbs if desired.
  13. Bon Appetit!

Omelet with fish and vegetables



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

A simple, hearty and delicious holiday breakfast - a delicate omelet with red fish, frozen corn, carrots and tomatoes. The omelet can be made with other fish as well. Any frozen vegetables can be used. A bright and beautiful meal is a great way to start the day!

Ingredients

Directions

  1. Prepare foods according to the list.
  2. I used trout for this dish, you can replace it with salmon or pink salmon. But a more budgetary fish is also quite suitable - mackerel, hake or pollock.
  3. Frozen vegetables do not need to be defrosted beforehand.
  4. Pour 1-2 liters of water into a saucepan, set to maximum heat and bring to a boil. Dip fish in boiling water, reduce heat to medium and cook fish for about 20 minutes.
  5. Then drain the resulting fish broth - we do not need it, it can be used for another dish, for example for soup.
  6. Cool the boiled fish slightly and remove bones and skin.
  7. Heat vegetable oil in a skillet over medium heat. Put the vegetables, without defrosting, in a pan and, stirring, fry for about 5 minutes, until excess moisture evaporates. Season with salt and pepper, add dried herbs and stir.
  8. Place the boiled fish slices on top of the fried vegetables.
  9. Rinse the parsley, dry and chop finely with a knife. Sprinkle the fish and vegetables with chopped herbs.
  10. Break the eggs into a small bowl, salt and shake with a fork until smooth. Pour the vegetables with the fish over the egg mass.
  11. Cover, reduce heat to low and cook omelet with fish and vegetables for 7-10 minutes, until the egg mass hardens.
  12. The omelet with fish and vegetables is ready. Cut it into pieces and serve, garnish with herbs if desired.
  13. Bon Appetit!

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