Fish Omelette Recipe
This fish omelette is a quick meal made with cooked fish, fresh herbs, and creamy avocado. It’s perfect for breakfast, brunch, or a light lunch and a great way to use leftover fish and pack in protein. This recipe is low carb and gluten-free.
Ingredients
- ¼ cup chopped cooked fish
- 2 large eggs
- salt and pepper to taste
- 1 tablesppon butter
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons diced red onion
- ½ avocado, sliced
Instructions
- Cut the fish into bite-sized pieces and chop the cilantro, onions, avocado and lime.
- Crack the eggs into a bowl, add a little salt and pepper and beat them with a fork until the whites are broken down.
- Heat a small nonstick skillet over medium heat and melt a little butter. Add the cooked fish and onions and cook for about a minute to heat. Transfer to a plate and wipe out the skillet with a paper towel.
- Add a tablespoon of butter to the skillet. Tilt the pan so the butter coats the surface.
- Pour in the eggs into the pan and let them sit undisturbed for about 30 seconds. Use a spatula to gently lift the edges as they set, letting the uncooked eggs run underneath. Keep lifting and tilting the pan so the eggs cook evenly. When they’re almost set, add the warm fish and chopped cilantro.
- Fold the omelette in half and cook for another minute until the eggs are fully cooked. Slide onto a plate and enjoy with avocado slices.
Notes
Taco Sauce
Mix the 2 T mayo, 2 T sour cream, ½ teaspoon garlic powder, juice of 1 lime, 1-2 teaspoons hot sauce or sriracha, and a pinch of salt in a small bowl. Stir until smooth.Nutrition
Calories: 358.8kcalCarbohydrates: 11.1gProtein: 25.2gTotal Fat: 25gSaturated Fat: 5.8gCholesterol: 359.1mgSodium: 170.4mgPotassium: 821.1mgFiber: 7.1gSugar: 1.9gNet Carbohydrates: 4g
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