Preparing the vegetables
Wash the pumpkin, peel onion and use the slicer to cut them into fine strips. Peel the garlic and chop it finely.
Pumpkin rolls with smoked-salmon-stuffing
100g
pumpkin
50g
onions
1
clove of garlic
1 tablespoon of
pumpkin seeds
3
eggs
80g
smoked salmon
1 pinch
of pepper
1 pinch
of salt
chopped chives needed for garnishing
100g
1 serving
energy
495 kJ
2091 kJ
118 kcal
499 kcal
fat
7.5 g
31 g
saturated_fat
2 g
8.4 g
carbs
2.5 g
10 g
sugars
2.2 g
9.4 g
protein
10 g
42 g
salt
0.1 g
0.6 g
Pumpkin rolls with smoked-salmon-stuffing
description & times
Grated pumpkin mixed with an egg and fried to an omelet, prepared with a filling of smoked salmon. After baking, cut into rolls and served on salad. The pumpkin seeds add even more flavour and bite. A low carb recipe for an energetic morning-start or as a fast prepared main course.
Roasting the vegetables
Heat the olive oil in a frying pan. Fry the onion, the pumpkin and the pumpkin seeds.
Letting the egg harden
Pour the eggs into a saucepan, season with salt and pepper and mix it well using a fork. Add the vegetables and let the mixture simmer slowly. Carefully remove the dough from the pan-ground using a spatula.
Adding smoked salmon
Put the omelette on baking paper and cover it with smoked salmon.
Furling up the omelet
Furl up the omelet firmly using the baking paper.
Pumpkin rolls with smoked-salmon-stuffing
Slice the omelette into strips and serve it with salad.
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