Salmon Egg White Omelette
Notes
On Monther's Day, surprise your Mom with more great brunch recipes like this one.
Preparation Time5 min
Cooking Time10 min
Ingredients
- 3 7/10 ounce canned pink salmon- drained and flaked
- 4 egg whites, beaten
- 2 tablespoon fat-free sour cream
- 1/2 teaspoon freshly chopped tarragon
- salt and white pepper
- 7 tablespoon margarine or buttery spread
Instructions
- Drain the can of salmon and set aside. Beat the eggs, sour cream and tarragon. Season lightly.
- Melt the butter in an omelette pan. Pour in the eggs and cook over a moderate heat until the base is set.
- While the base is setting, preheat a moderate grill. Arrange the canned salmon over the soft top of the omelette.
- Place the pan under the grill until omelette is set. Loosen the omelette in the pan and carefully fold in half. Slide the omelette onto a serving plate.