herb omelettes stuffed with sweet potato and salmon

It’s okay to crave for carbs! As long as you use the good ones you’ll be alright! Check out this incredible good pescetarian omelette stuffed with delicious sweet potatoes and smoked salmon! If you’re creative just make a crêpe without egg or dairy, leave out the salmon and replace butter with margarine and you go vegan!

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Ingredients for one person

100g sweet potatoes

200g potatoes

2 slices of smoked salmon

1 egg

1 heaped tablespoon of fresh herbs

1 heaped tablespoon of herb butter

> I used my homemade wild garlic butter with mustard and walnuts

salt & pepper

ghee or olive oil


Peel and cut the sweet potatoes and potatoes and cook them in boiling salt water until soft.

Meanwhile prepare the omelette. Cut your fresh herbs until really small. Swirl the egg with the fresh herbs and season with salt & pepper. Heat a pan with a small amount of ghee or olive oil to medium heat and spread out the egg-mixture until you have a nice thin crêpe. Let that cook until solid, flip gently over to heat the other side and finally place it on a plate.

Drain all the potatoes and mash them up with the herb butter and as much salt as preferred. Just keep in mind the the smoked salmon and the omelette will also be a bit salty. Place the puree on one side of the omelette and cover it with the salmon slices. Flip over the other half and serve it with a baby spinach leaf salad. You could do the dressing from the rainbow summer salad to season the spinach! And then: enjoy!

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