Since I have seen that most of my readers end up here because of one of my old recipe with sardines, I decided to share with you a little bit more ideas how you can use canned sardines. It is actually perfect timing since we came back to our old routine when we eat sardines as our first meal. In this case, I need to be a little bit more creative to not eat the same simple dishes every day. Today I would like to share with you my last night dinner – omelette with sardines and avocado. Let me know in the comments what do you think about sardines, avocado omelette – keto, pescatarian breakfast!
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Contents
How to make sardines, avocado omelette – keto, pescatarian breakfast?
Preparation time: around 20 minutes
Servings: 1 big omelette for 1 person or 1/2 of omelette for 2 people
Ingredients
- 4 eggs
- 1 can of sardines, I used sardines in coconut milk
- 1/4 of white onion
- 1 handful of black olives
- 1 handful of cherry tomatoes plus a few for decoration
- 1/2 of ripe avocado
- spring onion
- pink Himalayan salt, black pepper
- oil for frying
- homemade creamy avocado spread (optional)
Instructions
- Chop onion.
- Slice cherry tomatoes and olives.
- Preheat your pan with oil.
- Transfer onion, tomatoes and olives to the bowl.
- Add eggs, sardines, a few pinches of salt and pepper.
- Mix all together.
- Transfer everything on the pan and fry around 4-5 minutes on the side.
- Transfer omelette on the plate and add homemade avocado dip optionally, I love it because it makes omelette a bit creamy.
- Slice avocado, a few tomatoes and a few olives.
- Chop spring onions.
- Decorate top with sliced cherry tomatoes, a few sliced olives and chopped spring onions.
- Serve!
Notes
The omelette is big enough for two people but it can be served for one as well.
Perfect idea for lunchboxes.
Recipe
- 4 eggs
- 1 can of sardines I used sardines in coconut milk
- 1/4 of white onion
- 1 handful of black olives
- 1 handful of cherry tomatoes plus a few for decoration
- 1/2 of ripe avocado
- spring onion
- pink Himalayan salt, black pepper
- oil for frying
- homemade creamy avocado spread optional
- Chop onion.
- Slice cherry tomatoes and olives.
- Preheat your pan with oil.
- Transfer onion, tomatoes and olives to the bowl.
- Add eggs, sardines, a few pinches of salt and pepper.
- Mix all together.
- Transfer everything on the pan and fry around 4-5 minutes on the side.
- Transfer omelette on the plate and add homemade avocado dip optionally, I love it because it makes omelette a bit creamy.
- Slice avocado, a few tomatoes and a few olives.
- Chop spring onions.
- Decorate top with sliced cherry tomatoes, a few sliced olives and chopped spring onions.
- Serve!
The omelette is big enough for two people but it can be served for one as well.
Perfect idea for lunchboxes.
Other recipes with SARDINES
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Zaneta loves challenges so deciding about career path she has chosen typical male industry. Woman who codes. Every 1-2 years she lives in different part of the world. Gym dates is something what she specialised in. Healthy lifestyle, extreme sports and motorbikes have stolen her hear years ago.
