I believe omelets are just the best dish whenever you are in a hurry and you want something quick, easy and tasty. And sometimes you can make them colorful as well! It’s amazing how many different fillings you can try out!

I believe omelets have been the preparation I struggled the most. I was breaking them EVERYTIME. I believe I got the trick now: the right amount of butter (or oil) in the pan. Also. Be patient. The omelet itself will show you when it’s ready to be filled and folded.

I decided to add some colours on these ones, but do not worry. First of all, you can barely taste the colourful powders, second, you can use exactly the same recipe with no colours, but using just eggs and chickpeas. They’ll taste AMAZING anyhow.

“When you make an omelet, as when you make love, affection counts for more than technique.”
Isabel Allende

Colorful Omelets with Green Spirulina Hummus

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine British, French, Italian

Servings 4 Omelets

Equipment

Electric Food Chopper
Bowl
Frying Pan (15cm)

Ingredients

6 Eggs
1 splash Milk
2 tsp Blue Spirulina Optional
to taste Salt and Pepper
as required Butter for Greasing the Pan

For the Hummus

1 can Chickpeas (240 gr)
1-2 tsp Green Spirulina Optional
1 tbsp Tahini
2 tbsp Olive Oil
1/2 Lemon Juice
to taste Chili Powder
to taste Salt and Pepper

For the Filling

100 gr Smoked Salmon
50 gr Provola or any Melting Cheese

Instructions

Beat the eggs with the milk, Spirulina and season. Warm up some butter in a sauce pan, pour some egg mixture once melted and cook for about 5-10 min at medium heat. Once cooked, put aside and continue until the egg mixture is finished.
Prepare the hummus by blending all the ingredients together until smooth. Add a tiny bit of water or oil in case you want a smoother and less dense hummus.
Take a cooked Omelet, fill half with the hummus, cheese and salmon and fold the other half on top. Keep it in a warm oven until all the omelet are ready. Enjoy!

Keyword blue, colours, green, hummus, omelets, smoked salmon