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🍽️ Salmon omelette with spinach and potatoes

420 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 200 g
• small potatoes, mainly firm 600 g
• baby spinach 100 g
• onions, yellow 1 pc.
• dill, fresh 15 g
• lemons 1 pc.
• yogurt, plain 300 g
• salt pinch
• pepper, black ground pinch
• milk 50 ml
• eggs 6 pcs.

Instructions

1. 1. Let the salmon fillet thaw overnight in the refrigerator.
2. 2. Line a shallow steamer insert with baking paper.
3. 3. Wash the potatoes thoroughly.
4. 4. Place the potatoes in the deep steamer insert.
5. 5. Wash the spinach and let it drain.
6. 6. Halve the onion and peel it.
7. 7. Wash the dill and shake it dry.
8. 8. Pluck the dill tips off.
9. 9. Wash the salmon and pat it dry.
10. 10. Cut the salmon into cubes of about 2 cm.
11. 11. Halve the lemon.
12. 12. Squeeze the juice from the lemon.
13. 13. Put half of the dill into the mixing container.
14. 14. Chop the dill for 4 seconds on speed 8.
15. 15. Push the dill down with a spatula.
16. 16. Add the yogurt to the mixing container.
17. 17. Add 2 tablespoons of lemon juice.
18. 18. Mix the mixture for 20 seconds on speed 2.
19. 19. Season the dip with salt and pepper.
20. 20. Transfer the dip into another bowl.
21. 21. Clean the mixing container.
22. 22. Put the remaining dill into the mixing container.
23. 23. Add the onion to the mixing container.
24. 24. Chop the dill and onion for 4 seconds on speed 8.
25. 25. Push the mixture down with a spatula.
26. 26. Add the spinach to the mixing container.
27. 27. Chop the spinach for 6 seconds on speed 8.
28. 28. Add the salmon to the mixing container.
29. 29. Add the milk to the mixing container.
30. 30. Add the eggs to the mixing container.
31. 31. Add salt to the mixing container.
32. 32. Add pepper to the mixing container.
33. 33. Mix everything for 30 seconds on speed 2 in reverse direction.
34. 34. Pour the egg mixture into the shallow steamer insert.
35. 35. Clean the mixing container.
36. 36. Put 1 liter of hot salted water into the mixing container.
37. 37. Place the deep steamer insert on top.
38. 38. Place the shallow steamer insert on top.
39. 39. Close the pot.
40. 40. Steam the dish for 25 minutes on the steam setting.
41. 41. Cut the finished omelette into pieces.
42. 42. Serve the omelette with the potatoes and the dip.

Nutrition per serving

• kcal: 420
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 38 g