In the kitchen with MyTrela

Omelette with smoked salmon and sun-dried tomatoes

Weighed egg contents combine with smoked salmon, drained sun-dried tomatoes and coconut flour. Fry the omelette until fully set and serve with wholemeal rye bread.

1 serving

Omelette with smoked salmon and sun-dried tomatoes — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients for 1 serving. Weighing stages for edible portions, dry products and fats are stated with the ingredients; use the full listed portions. These are explicit rules for the new original version, without converting historical yields.

  • Sun-dried tomatoes14 g14 g tomatoes from oil, after draining; discard the packaging oil.
  • Onion35 gWeight of the edible portion after peeling.
  • Smoked salmon50 g50 g edible portion without bones; smoked product used as directed on its label and fully cooked in the omelette.
  • Hen's egg150 g150 g raw egg contents without shells.
  • Coconut flour21 g
  • Salt1 g
  • Black pepper1 g
  • Rapeseed oil10 gMeasure separately and use the full stated portion.
  • Wholemeal sourdough rye bread40 g

Preparation

  1. Drain sun-dried tomatoes from oil, discard packaging oil and weigh 14 g. Weigh onion after peeling and salmon as 50 g smoked edible portion without bones; chop these ingredients.
  2. Weigh 150 g raw egg contents without shells and beat with all 21 g coconut flour. Add chopped ingredients and all the weighed salt and pepper.
  3. Fry the mixture on both sides in all 10 g measured oil until completely set and at least 74 °C in the centre, measured with a thermometer. Serve with the entire weighed rye bread portion.

Total preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.