Zucchini Omelet with Halibut, Capers, and Spinach
Eggs and halibut provide complete protein, while zucchini and spinach add fiber and a soft vegetable texture. Baking at 180°C sets the omelet evenly and keeps the fish moist.
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Inventory: Mixer, Oven
1 kg 666 gram
Servings: 2 (1 serving ≈ 247 gram)
Digestion time: 4 hour
Complete protein: ✔
Lightly whisk the eggs (150 g) with table salt (1 g) and herbs de Provence (3 g).
Cut the green onion (30 g), halibut (150 g), and zucchini (100 g) into 2–2.5 cm pieces.
Grease a baking dish with ghee (15 g). Combine the egg mixture with the halibut, zucchini, capers (15 g), green onion, and spinach (30 g), then gently pour it into the dish.
Bake the omelet at 180°C for 30 minutes, until the eggs are firm and the fish is opaque in the center.
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