Vegetable omelet with grilled mackerel

Name: vegetable omelet with grilled mackerel
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 15 g unsalted butter or margarine; 380 g Italian stir fry vegetable fennel asparagus; 1 tl fennel seed; 4 medium sized egg; 1 look grilled mackerel fillets in olive oil; 30 g Parmigiano Reggiano grated; 4 slice sourdough bread San Francisco; 40 g arugula

Omelette with stir-fry vegetables, Parmesan cheese and mackerel.

Ingredients

15 g unsalted butter or margarine
380 g Italian stir fry vegetable fennel asparagus
1 tl fennel seed
4 medium sized egg

1 look grilled mackerel fillets in olive oil
30 g Parmigiano Reggiano grated
4 slice sourdough bread San Francisco
40 g arugula

Directions

Heat the butter in a frying pan and fry the stir fry with the fennel seed for 3 min. On medium heat.
Meanwhile, beat the eggs and let the grilled mackerel drain.
Pour the egg mixture over the vegetables, stir and spread evenly over the pan.
Sprinkle with the cheese and divide the grilled mackerel into pieces. Put the lid on the pan and cook on low heat for 10 minutes.
Serve the slices of bread with the arugula at the omelette.