Photo: Lori Eanes Photography
Today's recipe comes to us courtesy of MyFoodMyHealth.com, and it was created by noted cook Myra Kornfeld.
As she says, "Salmon makes this a omelet a hearty breakfast. Scale this up by adding 1 to 2 eggs per person and increasing the filling."
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Spinach and Wild Salmon Omelet
By Myra Kornfeld
Makes 1 serving
Prep time 5 to 10 minutes
Cook time 5 to 7 minutes
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2 1/2 ounces baby spinach, washed but not dried
2 teaspoons butter, ghee or coconut oil
Wilt the spinach in a medium non-stick skillet, using tongs to turn the spinach until it is all cooked, about 2 to 3 minutes. You don't need to add water; the water from washing the leaves should be enough to cook the spinach.
Sprinkle with salt and transfer to a plate to set aside.
Use a fork or whisk and beat the eggs in a small bowl with a few pinches of salt and pepper.
Melt the butter over high heat in a medium non-stick skillet or omelet pan, rotating the pan so that the butter coats the bottom and the sides. Allow the butter to sizzle and the foam to subside, then add the beaten eggs and let them sit for 2 to 3 seconds.
With a fork or rubber spatula if using a nonstick pan, begin to draw the lightly cooked egg toward the center of the pan. As you do so, tilt the pan so that uncooked beaten eggs flow into the bare part of the pan. Continue working your way around the pan, pulling the cooked egg in and tilting the pan.
When there's just a little moist egg puddle on top, add the spinach. Layer the spinach with 3 ounces of flaked canned wild salmon.
Fold the egg over the spinach, and slide the omelet onto a plate. Serve hot.
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