Ingredients
- Yield: 1 servings
- 105 gm Canned pink Alaska salmon liquid removed and flaked
- 2 x Large eggs
- 2 Tbsp. Lowfat sour cream or possibly fromage frais
- 1/2 tsp Freshly minced tarragon Salt and white pepper
- 7 gm Butter or possibly margarine
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Alaska Omelette
Servings: 1
Directions
- Drain the can of salmon and set aside.
- Beat together the Large eggs, cream or possibly fromage frais and tarragon. Season lightly.
- Heat the butter in a nonstick or possibly omelet pan. Pour in the Large eggs and cook over a moderate heat till the base is set. While the base is setting, preheat a moderate grill. Arrange the canned salmon over the soft top of the omelet.
- Place the pan under the grill till omelet is set. Loosen the omelet in the pan and carefully mix in half: Slide the omelet onto a serving plate garnished with salad.
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