Avocado omelette rolls
- Lunch, Starter, Appetisers and snacks
- 20 min. preparation
This makes a lovely lunch or appetiser to serve with drinks.
- Directly to...
Ingredients
Avocado omelette rolls
EAT ME products in this recipe
Keep screen on
Preparation method
- Chop the shallot. Finely chop the gherkin, tomato and mackerel.
- Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and cut into small cubes.
- Combine the shallot, gherkin, tomato, mackerel, avocado and the olive oil. Season with salt and pepper.
- Beat the eggs in a bowl with 2 tablespoons of water. Heat 2 non-stick frying pans of approx. 22 cm Æ . Add some butter (or olive oil) and cook 2 omelettes in approx. 8 min. on medium heat. Turn them halfway.
- Spread the avocado mixture onto each omelette. Roll up firmly. Cut the rolled omelettes across into small slices. Secure each slice with a cocktail stick to serve as an appetiser. Tastes great warm and cold.
- Tip: Sprinkle with finely chopped parsley or dill and serve with a lemon slice.
Nutrition value per person/bite
- kcal
- 650
- protein
- 26 gr
- fat
- 57 gr
-
- saturated
- 16 gr
- carbohydrates
- 5 gr
-
- sugars
- 5 gr
- fibers
- 5 gr
