Name: Smoked salmon and caper omelet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 large egg whites; 2 oz smoked salmon, chopped; 1 tbsp capers, drained; 2 1/2 tbsp red onion, finely diced; 1/2 cup fresh dill, chopped; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 slice sourdough bread

Nutrition

Per serving

427 calories

Protein: 41g; 38% of calories
Carbs: 45g; 42% of calories
Fat: 9g; 19% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Heat the nonstick skillet over medium heat with half the olive oil. Add the red onion and cook for 2 minutes until softened. Stir in the capers and half the dill, then transfer the mixture to a small bowl and set aside.
In a bowl, whisk the egg whites with the salt and black pepper until frothy. Toast the sourdough bread until golden brown.
Wipe the skillet clean and return to medium low heat with the remaining olive oil. Pour in the egg whites. Cook for 4 to 5 minutes, occasionally lifting the edges with a spatula to let the raw egg flow underneath, until the whites are set and opaque. Done when whites are set and opaque.
Scatter the smoked salmon and the sautéed onion mixture over one half of the omelet. Fold the other half over the filling and cook for 1 minute to warm through. Slide the omelet onto a plate, top with the remaining dill, and serve with the toast.

Nutrition

Ingredients

Instructions

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