Omelette pouches with sardine filling
These pouches are just a perfect source of healthy nutrients, 1 pouch contains only 53 calories and 0.4 net carbs.
They can be served for breakfast, lunch, dinner or as an appetizer and you can prepare them earlier and leave them in the fridge because they are served cold.
Ingredients (for 8 pouches):
1 tbsp mascarpone
Chive stalks (8 to close the pouches and 3 for the omelette)
1 can of sardines (I used Shines Wild Sardines in Olive oil)
1,5 tbsp sour cream
1,5 tbsp mayo
Seasoning: salt, pepper, crushed chilli
Butter to grease the pan
Prepare the sardine filling by crushing the sardines with a fork and then combine it with a 1,5 tbs mayo and 1,5 tbsp sour cream. Add salt, pepper and crushed chili depending on your taste and leave to rest until you prepare the omelette.
For the omelette, whisk 2 eggs with a tbsp of mascarpone. Mascarpone may be lumpy which is fine. Add a dash of salt and pepper and use the scissors to cut 3 chive stalks into really small bits and then add it to the omelette.
In your crepes pan, heat some butter on medium and then add about 2 tbsp of egg mixture and tilt the pan to form the circle large enough to later form a pouch. I used my 1 egg pan. Cook the omelettes on both sides until it gets a nice color and then set aside.
Once finished, add about 1 tsp of filling in the center of omelette and lift the edges to attach them. Using a toothpick, make a few holes just above the filling, gently push the chive stalk through the holes and tie the ends.
Serve with some ketchup or hot sauce