Toasts With Salmon And Omelet

An alternative to the classic snack to get out of trouble when you need a very nutritious dish at full speed. Toasts with salmon and omelet.

1. Ingredients

• Four slices of a loaf of bread
• One tub of white cheese spread with fine herbs
• 200 g smoked salmon
• Eight eggs
• Chive
• Olive oil
• Salt

If you lack time and yet don’t want to give up a healthy and highly nutritious dish, don’t settle for the typical snack of a lifetime.

Our toasts with salmon and omelet are prepared for lunch and will leave you satisfied and happy! And is that taking care of yourself a little benefits not only the health but also the soul? If you fancy something other than salmon, discover other recipes to prepare in less than 10 minutes.

2. How To Make The Toasts With Salmon And Omelette Step By Step

a. Prepare the salmon and bread

First, chop the chives. Then cut the smoked salmon into strips. And finally, place the slices of food in the toaster until the surface is golden, but without taking on a dark color.

b. Make the tortillas

Crack two eggs per tortilla, season with salt and pepper, and beat lightly with a fork – if you hit them too much, the omelet will be less fluffy. Then heat a few drops of oil in a small nonstick skillet.

Pour the eggs into the pan and make a French omelet that is golden on the outside and juicy on the inside. Repeat the operation with the rest of the eggs until you get four tortillas (one per person).

c. Assemble the toasts

Spread the toast with white cheese and herbs. Above, distribute the salmon strips and one tortilla per salute. And to decorate the dish and give it a touch of freshness, sprinkle it with chopped chives. Serve them right away with salad sprouts.

3. Smoked Salmon, An Extra Flavor

The smoked salmon you can bring your dishes a serving of fish without having to cook. It combines well with many foods, but, being dried, it has more concentrated salt than fresh.

So you have to watch with the salt that is added to the plate. If you are going to freeze it, the idea is to do it in fillets or individual portions to only thaw the amount you need in each case.