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Add a photoServings: 1
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
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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 234g | |
| Calories 386 | |
| Calories from Fat 225 | 58% |
| Total Fat 25.2g | 32% |
| Saturated Fat 10.25g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 516mg | 172% |
| Sodium 681mg | 28% |
| Potassium 588mg | 17% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.6g | 1% |
| Protein 38.68g | 62% |
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