Omelette with Trout and Cucumber

Whisking the Eggs In a bowl, whisk the eggs until well beaten.

Adding the Ingredients Add the diced cucumber, cooked rice, cooked corn, and flaked trout to the beaten eggs and mix well.

Cooking the Omelette Heat a non-stick skillet over medium heat and pour the egg mixture into the skillet.

Cooking Time Cook the omelette for about 3-4 minutes, or until the edges are set and the center is slightly runny.

Folding the Omelette Using a spatula, carefully fold the omelette in half and cook for an additional 1-2 minutes, or until the center is fully cooked.

Serve and Enjoy Remove the omelette from the skillet and slice into wedges.