Salmon, Onion and Tarragon Omelet - 3g Carbs, 0.4g Fiber, 2.1g Sugar
From: Recipe courtesy of Alaska Seafood Marketing Institute.
Nutrition from: www.calorieking.com
Packed with flavor and easy to make, this recipe will give you a
great start to your day. Packed with flavor and easy to make, this
recipe will give you a great start to your day.
Ready in: 10 minutes
Serves: 2
1 (213g - 7.51oz can) Gold Seal Wild Alaska sockeye or pink salmon
2 large eggs
2 Tbsp milk
Salt & pepper
1 tsp butter
4 spring onions, chopped
Pinch tarragon or parsley, chopped
Mixed green salad (optional)
Drain the can of wild Alaska salmon and set aside.
Beat the eggs and milk together and season with a little salt and
pepper.
Melt butter in a frying pan, add chopped spring onions and cook for
a couple of minutes until softened and then lift from the pan.
Pour the egg mixture into the omelet pan and cook over a medium-high
heat until the base sets. Use a wooden spatula to push the cooked egg
towards the middle of the pan, so that the raw egg flows over the
surface and sets. Scatter the omelette with the spring onions and a
little tarragon or parsley.
Add the salmon chunks, then fold the omelette over and slide out onto
a warm plate. Serve immediately with a salad (if desired).
Serves: 2
Nutrition per Serving:
154 Calories, 10.7g Fat, 4.5g Sat Fat, 187mg Cholesterol, 223mg Sodium,
3g Carbs, 0.4g Fiber, 2.1g Sugar, 13g Protein, 167mg Calcium
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