Name: Smoked salmon and scallion omelet
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 large egg; 3 large egg whites; 2 oz smoked salmon, chopped; 1 scallions, thinly sliced; 2 tsp salted butter; 1 oz sourdough bread, toasted; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

384 calories

Protein: 32g; 34% of calories
Carbs: 26g; 28% of calories
Fat: 16g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk together the whole egg, egg whites, salt, and black pepper until the mixture is combined and slightly bubbly.
Set a nonstick skillet over medium heat and melt the butter. Add most of the scallions, reserving a few for garnish, and cook for 1 minute until fragrant.
Pour the egg mixture into the skillet. Let the eggs set for 30 seconds, then gently lift the edges with a spatula to let the raw egg run underneath. Cook for 2 to 3 minutes until the bottom is golden and the top is almost set.
Sprinkle the chopped smoked salmon over one half of the eggs. Fold the omelet in half over the filling and cook for 1 minute to warm the salmon and finish setting the eggs. Done when set and slightly golden, 160°F.
Slide the omelet onto a plate and garnish with the reserved scallions. Serve with the toasted sourdough bread on the side.

Nutrition

Ingredients

Instructions

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