salmon and asparagus omelette
(1 RATING)
A little bit of cooked salmon and steamed asparagus from the previous night's dinner makes this a wonderful omelette, especially on a soon to be lazy Sunday. My husband loves this with hash browns. For a special twist, brown sliced croissants on a hot skillet and make a one egg version to make as your own Croissandwich. Delish! Special note: this is a 3 egg omelette that is split between my husband and myself. I take 1/3 of it and he gets the rest. Works for us.
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prep time
5 Min
cook time
10 Min
method
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yield
1 to 2
Ingredients
- 3 - eggs
- 1/2 teaspoon butter
- 1/4 teaspoon dill weed
- 1/4 teaspoon garlic powder
- - salt and pepper to taste
- 2 to 4 ounces cooked salmon (or canned salmon)
- 1/2 cup steamed asparagus
- 1/4 cup parmasan cheese, finely grated
How To Make salmon and asparagus omelette
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Step 1In a bowl, flake the salmon and remove any stray bones. Cut asparagus into bite sized chunks and add to bowl. Add dill weed, garlic powder,salt, pepper and parmesan cheese and light toss. Set aside.
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Step 2Heat skillet or omelette pan to medium heat, add butter to melt.
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Step 3In another bowl, crack 3 eggs and whisk together. When butter has melted and started to bubble, pour in the eggs and shake skillet or pan to coat the pan with the eggs. Let cook for a minute.
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Step 4With a silicon heat resistent spatula, run under the sides and edge of the omelette. Add the salmon and asparagus mixture to the center of the omelette and spread around. Let cook for another minute. Flip one side, lower heat and cover for another minute or until omelette is cooked through. If the size of the omelette seems too big for you, cut in half and share with your main and significant squeeze.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Eggs
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