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Baked Salmon and Vegetable Omelette
Prep Time: 10-15 minutes
Cook Time: 30 minutes
200 g of Cream cheese
150 g of Baby spinach
150 g of Chopped onion
150 g of Zucchini, cut into rings
50 g of Butter
8 Cherry tomatoes
100 g of Sliced salmon
Chopped dill (or other herbs to taste)
Salt and pepper
Brown the vegetables you have chosen (spinach, onions and zucchini) with butter, salt and pepper.
Add the cream cheese, chopped dill and eggs and mix them with a spatula directly in the pan, then add the cherry tomatoes and the sliced salmon.
Bake directly in a preheated oven at 180 °C for 30 minutes (or start cooking over very low heat, and when the actual cooking begins, place the pan under the oven grill to brown the salmon).
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