Egg omelette with smoked trout

Egg omelette with smoked trout

Total: 20 min. | Active: 20 min.
gluten-free, Low Carb
Nutritional value / person: 534 kcal
, Fat: 44 g
, Carbohydrate: 2 g
, Protein: 32 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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6 fresh eggs
¼ tsp salt
a little pepper
1 tbsp butter

To serve

100 g crème fraîche
100 g smoked trout filets, torn into pieces
½ bunch chives, finely chopped
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How it's done

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Preheat the oven to 60°C, warm the plates. Beat the eggs, season. Heat the butter in a non-stick frying pan. Pour in half of the egg mixture, allow to solidify over a medium heat for approx. 3 mins. until the mixture is firm at the edges. Loosen the edges of the omelette from the pan using a spatula, turn over, continue cooking until the omelette is firm, keep warm in the oven. Use the remaining egg mixture to make a second omelette.

To serve

Spread crème fraîche over the omelettes just before serving, top with the trout fillet and garnish with chives.

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