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Nairie
Egg white omelette with trout
Breakfast dish with trout, watercress, cottage cheese with horseradish and omelette of egg white, fried in sunflower oil, on slices of wholemeal bread.
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Ingredients
Directions
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Remove the hard stalks from the watercress. Stir the proteins with the water.
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Heat 2 small frying pans with 1 tablespoons of oil and cook over medium heat in 4 min. 2 omelets of the egg whites. Put a lid on the pans after 2 minutes.
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In the meantime, stir up the curd cheese with the horseradish. Season with pepper and salt. Cut the trout into pieces.
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Roast the bread and cut the omelettes in half. Divide the cottage cheese, omelette, trout and watercress over the slices of bread. Season with pepper and salt.
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Nutrition
265Calories
Sodium38% DV920mg
Fat14% DV9g
Protein56% DV28g
Carbs6% DV17g
Fiber12% DV3g
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