If you want the link to the recipe to either print or pin on pinterest let me know and i will add ❤️
Ingredients * Smoked Salmon * Cream Cheese * 4 large eggs * 50g Red Leicester cheese, grated * A Splash of milk (or alternative) * 1 tsp mixed herbs * 1/2 tsp paprika * 1/2 tsp garlic powder * A handful of fresh spinach * 1/4 Red Onion (chopped) * Handful of tomatoes (chopped) * 2 Garlic Gloves (chopped) * A pinch of garlic salt * 1-2 fresh rosemary sprigs (for garnish) * 2-3 cherry peppers, sliced (for garnish)
Directions 1. Crack the 4 eggs into a bowl and add a splash of milk. Whisk together until fully combined. Stir in mixed herbs, paprika, garlic powder, and a pinch of garlic salt. Set aside. 2. Heat a little oil in a frying pan over medium heat. Add the chopped tomatoes, red onion, and garlic. Cook for 3-4 minutes, stirring occasionally, until they soften. 3. Pour the egg mixture into the pan with the cooked vegetables. Allow the eggs to set slightly before gently stirring to create a soft, fluffy texture. 4. Before the eggs are fully set, add a handful of fresh spinach on top, allowing it to wilt into the mixture. 5. Sprinkle the grated Red Leicester cheese over the omelette. Preheat your grill to 220°C and place the omelette under the grill. Grill for 2-3 minutes, or until the cheese is golden and melted. 6. Remove the omelette from the grill. Gently fold the omelette in half and fill it with a generous amount of cream cheese and smoked salmon. 7. Garnish with chopped rosemary and sliced cherry peppers. Serve immediately for a vibrant and indulgent breakfast or brunch.
welguisz
Perfect for Lent.
Will do this next Friday instead of my simple smoked salmon with zoodles and cream cheese.
2 Comments
If you want the link to the recipe to either print or pin on pinterest let me know and i will add ❤️
Ingredients
* Smoked Salmon
* Cream Cheese
* 4 large eggs
* 50g Red Leicester cheese, grated
* A Splash of milk (or alternative)
* 1 tsp mixed herbs
* 1/2 tsp paprika
* 1/2 tsp garlic powder
* A handful of fresh spinach
* 1/4 Red Onion (chopped)
* Handful of tomatoes (chopped)
* 2 Garlic Gloves (chopped)
* A pinch of garlic salt
* 1-2 fresh rosemary sprigs (for garnish)
* 2-3 cherry peppers, sliced (for garnish)
Directions
1. Crack the 4 eggs into a bowl and add a splash of milk. Whisk together until fully combined. Stir in mixed herbs, paprika, garlic powder, and a pinch of garlic salt. Set aside.
2. Heat a little oil in a frying pan over medium heat. Add the chopped tomatoes, red onion, and garlic. Cook for 3-4 minutes, stirring occasionally, until they soften.
3. Pour the egg mixture into the pan with the cooked vegetables. Allow the eggs to set slightly before gently stirring to create a soft, fluffy texture.
4. Before the eggs are fully set, add a handful of fresh spinach on top, allowing it to wilt into the mixture.
5. Sprinkle the grated Red Leicester cheese over the omelette. Preheat your grill to 220°C and place the omelette under the grill. Grill for 2-3 minutes, or until the cheese is golden and melted.
6. Remove the omelette from the grill. Gently fold the omelette in half and fill it with a generous amount of cream cheese and smoked salmon.
7. Garnish with chopped rosemary and sliced cherry peppers. Serve immediately for a vibrant and indulgent breakfast or brunch.
Perfect for Lent.
Will do this next Friday instead of my simple smoked salmon with zoodles and cream cheese.