Low Sodium Salt

Vegetable omelette

Lightly whisked eggs and milk, cooked in butter, folded over sautéed spinach, cherry tomatoes and sliced yellow pepper—simple, fresh, and perfectly balanced.

Main course

1 Servings

Ingredients

JOZO Low Sodium salt

2 eggs

tbsp. milk

Pepper

Knob of butter

5 cherry tomatoes

¼ yellow bell pepper

Handful of fresh baby spinach leaves

Instructions

Lightly whisk the eggs in a bowl together with the milk, and add a pinch of pepper and salt.

Heat a knob of butter in a frying pan on medium heat, and pour the whisked egg mix into the pan.

Fry the omelette in approximately 3 minutes on a low heat, until almost cooked.

Slice the tomato and bell pepper finely.

Spread the baby spinach leave, tomatoes and bell pepper over the omelette, and fold double.

Continue frying the omelette for a few more minutes until cooked and the vegetables are heated through.

Roast vegetables with garlic, thyme and rosemary

Assorted vegetables drizzled with olive oil, sprinkled with garlic, thyme, rosemary and fine iodized salt, then roasted until tender and aromatic.

Sea Salt

Main course

Salt baked pork fillet

Root vegetables, onions and pork fillet surrounded by coarse salt and baked until tender, then served with a yogurt–arugula–honey–lemon cream for balanced flavor.