Zucchini Omelet with Halibut, Capers, and Spinach

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.