Name: Smoked salmon and herb omelet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 large egg whites; 2 oz smoked salmon, chopped; 1 tbsp capers, drained; 1 cups fresh dill, chopped; 1/2 tsp black pepper; 2 tsp extra virgin olive oil; 1 slice sourdough bread, sliced

Nutrition

Per serving

492 calories

Protein: 48g; 39% of calories
Carbs: 45g; 37% of calories
Fat: 13g; 24% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 10 min

In a small bowl, stir together the chopped smoked salmon, capers, and half of the fresh dill. In a separate bowl, whisk the egg whites with the black pepper until frothy and bubbles form on the surface.
Warm the olive oil in a non-stick skillet over medium heat. Pour in the egg whites. Let the eggs cook for 4 to 5 minutes, occasionally lifting the edges with a spatula to let uncooked egg run underneath, until the surface is almost set. Done when whites set and opaque, 160°F.
While the eggs cook, toast the sourdough bread until golden. Spread the salmon and caper mixture over one half of the omelet. Fold the omelet in half over the filling and cook for 1 minute more to warm through.

Nutrition

Ingredients

Instructions

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