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Latest Comments

Salmon Omelet

This tasty salmon omelet is quick to make and a great way to squeeze a healthy breakfast into your day. This recipe is so hearty and delicious that it's perfect for any meal of the day.

Serves: 1

  • 105 grams canned pink Alaska salmon, drained and flaked
  • 2 eggs
  • 2 tablespoons sour cream
  • 1/2 tablespoon tarragon, chopped
  • Salt and white pepper
  • 7 grams butter or margarine

1. Drain the can of salmon and set aside.

2. Beat together the eggs, cream or fromage frais and tarragon. Season lightly. Melt the butter in a nonstick or omelet pan.

3. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, preheat a moderate grill.

4. Arrange the canned salmon over the soft top of the omelet. Place the pan under the grill until omelet is set.

5. Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate garnished with curly lettuce.

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My oh my, this omelette is GOOD! The fromage frais adds a wonderful dimension to the omelette and the addition of tarragon is a master touch. We also used a chopped spring onion which proved to be a nice flavor in the overall recipe. There are actually all kinds or things one could add. Next time I will try a sliced red pepper for a bit of crunch.


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