Preparation: 25 min.
Ingredients for
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2 eggs
4 eggs
6 eggs
8 eggs
10 eggs
12 eggs
14 eggs
16 eggs
18 eggs
20 eggs
0,5 theelepel currypasta, rood
1 teaspoon curry paste, red
1.5 teaspoons curry paste, red
2 teaspoons curry paste, red
2.5 teaspoons curry paste, red
3 teaspoons curry paste, red
3.5 teaspoons curry paste, red
4 teaspoons curry paste, red
4.5 teaspoons curry paste, red
5 teaspoons curry paste, red
0.5 teaspoon tomato paste, concentrated
1 teaspoon tomato paste, concentrated
1.5 teaspoons tomato paste, concentrated
2 teaspoons tomato paste, concentrated
2.5 teaspoons tomato paste, concentrated
3 teaspoons tomato paste, concentrated
3.5 teaspoons tomato paste, concentrated
4 teaspoons tomato paste, concentrated
4.5 teaspoons tomato paste, concentrated
5 teaspoons tomato paste, concentrated
50 g salmon, raw
100 g salmon, raw
150 g salmon, raw
200 g salmon, raw
250 g salmon, raw
300 g salmon, raw
350 g salmon, raw
400 g salmon, raw
450 g salmon, raw
500 g salmon, raw
5 g leaf parsley
10 g leaf parsley
15 g leaf parsley
20 g leaf parsley
25 g leaf parsley
30 g leaf parsley
35 g leaf parsley
40 g leaf parsley
45 g leaf parsley
50 g leaf parsley
1 spring onion
2 spring onions
3 spring onions
4 spring onions
5 spring onions
6 spring onions
7 spring onions
8 spring onions
9 spring onions
10 spring onions
0.5 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1.5 tablespoons balsamic vinegar, white
2 tablespoons balsamic vinegar, white
2.5 tablespoons balsamic vinegar, white
3 tablespoons balsamic vinegar, white
3.5 tablespoons balsamic vinegar, white
4 tablespoons balsamic vinegar, white
4.5 tablespoons balsamic vinegar, white
5 tablespoons balsamic vinegar, white
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About this recipe
These wafer-thin omelets are a real indulgent breakfast. But they are also great for a light lunch.
You can read the full recipe on page 36 from Ik eet zo graag 2
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