Omelette with Lots Of Onions and Salmon

1. 1

   Take the skin and bones off the salmon pieces and cut into small bite-sized pieces.

2. 2

   Cut the onion into half lengthwise, then cut crosswize into 5 mm slices.

3. 3

   Take off the blossom ends from the cherry tomatoes and cut in half.

4. 4

   Beat the eggs and mix in the ingredients.

5. 5

   Heat some olive oil in a frying pan and stir-fry the onions until slightly wilted.

6. 6

   Add the salmon and white wine, put on a lid and steam-cook over low heat for 4 to 5 minutes.

7. 7

   Pour in the egg mixture, put the lid back on and cook for 3 or so minutes.

8. 8

   Scatter in the cheese and put on the cherry tomatoes.

9. 9

   Put the lid back on, cook for another minutes and turn off the heat.

10. 10

    Leave to rest for another 5 minutes with the lid on.

11. 11

    Transfer to a serving plate, scatter with some chopped parsley to taste, cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.