Tomato mushroom omelet

Ingredients for 2 servings:

• 1 large onion(s)
• 2 cloves garlic
• 4 large eggs
• 75 ml milk
• 1 tbsp oil for frying (e.g. rapeseed oil)
• 200 g tomatoes
• 120 g fish fillet(s) (pollock fillet)
• 200 g mushrooms
• 4 tbsp ketchup
• 1 bunch of parsley
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Under 400 kcal and low carb

Wash the parsley, spin dry, pick off the leaves, and chop them. You can also use dried parsley. Whisk the eggs. Add the milk, salt, paprika, pepper, and parsley, and mix with the eggs. Slice the peeled onion and tomatoes. Peel and finely chop the garlic. Cut the mushrooms into 2 mm thick slices. Heat the olive oil in a pan. Fry the mushrooms, onion, and garlic in batches. Then briefly fry the tomatoes and pollock. Pour in half of the egg mixture. Let the omelet set over medium heat, then cover and cook until the omelet is cooked through. Make the second omelet with the remaining ingredients. Serve with the ketchup. Each serving contains 390 kcal, 21 g fat, 19 g carbohydrates, 33 g protein, and 1.6 BE. If you omit the ketchup, you’ll save about 30 kcal and 5 g of carbohydrates. You can use other types of fillets, but pollock has by far the fewest calories. Its protein content is particularly high, which, among other things, helps prevent muscle loss while dieting. All the fats used in this dish are healthy, non-saturated fatty acids. If you don’t need or want to go low-carb, you can add one egg and 200 g of potatoes per person. That’s about 130 kcal, 30 g of carbohydrates, 4 g of protein, and 2.5 more calories per serving.