Omelet components. So simple.
Originally uploaded by Manne.
This is one of my favourite quick breakfasts.
First, make a perfect omelet: crack three eggs in a bowl. Do NOT whisk them, just gently swirl around the yokes with a fork or a knife so you get a stripy mixture.
Melt a table spoon of butter in a medium sized frying pan. Now for the secret of perfection: pour half the melted butter in the bowl with the eggs and stir. Then add the egg and butter mixture to the frying pan.
Use a fork to pull the edges towards the center (just a few centimetres) so the raw egg on the top reaches the pan. Season with some black pepper and salt. When it settles, slide it over on a warm plate. Notice how easy that went? All about the butter in the egg mix before frying!
Open a can of mackerel in tomato sauce, place on one half of the omelet and then flip the other half on top creating a nice pocket.
Devour. Some fresh cherry tomatoes goes nicely with it.
For a luxury version, try first mixing the mackerel with some finely chopped red onion and crushed black pepper before putting it on the omelet.
The perfect LCHF breakfast.
