with Spicy Oat Crumble
|Saturated Fat Acids||3.7 g|
|Sugar added||3 g|
|Bread exchange unit||1|
Peel the red onions and cut into rings.
Heat oil in a non-stick pan (about 20 cm/approximately 8 inches in diameter). Fry onion rings over low heat for 8 minutes, turning frequently.
Whisk eggs and mineral water. Season with salt, pepper and freshly grated nutmeg.
Pour egg mixture over the onion rings and let thicken over low heat for 10-12 minutes.
Meanwhile, lightly toast the red pepper flakes in another non-stick pan. Add oats and amaranth and cook over medium heat. Stir in honey and 1 pinch of salt. Transfer to a plate.
Cut nori seaweed with kitchen shears into short, thin strips. Arrange the onion omelet on a plate with the spicy oat crumble and the seaweed strips.