Alaska Omelette
Feel like you're in Alaska with this scrumptious omelet made out of eggs, salmon and sour cream.
Yield
2 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 105 | grams |
canned salmon
drained and flaked |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
sour cream
or fromage frais |
|
| ½ | teaspoons |
tarragon leaves
freshly chopped |
|
| salt | and |
white pepper
|
*
|
| 7 | grams |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 105 | grams |
canned salmon
drained and flaked |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
sour cream
or fromage frais |
|
| 2.5 | ml |
tarragon leaves
freshly chopped |
|
|
white pepper
|
*
|
||
| 7 | grams |
butter
or margarine |
|
Directions
Drain the can of salmon and set aside.
Beat together the eggs, cream or fromage frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette. Place the pan under the grill until omelette is set. Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad.
Serves 1. Approx. 415 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute
