Wild
Salmon, Asparagus, and Brie
Cheese Omelette
Ingredients:
1 can (150 gr/5.3 oz)
RAINCOAST TRADING skinless,
boneless sockeye salmon
OR no salt sockeye salmon,
drained
1 tbsp[ (15 ml) butter
4 eggs, lightly beaten,
with 1tbsp (15ml)water
3 oz (90gr) Brie cheese,
sliced thin
8 stalks asparagus, trimmed
and steamed for 3-4 mins |
Preparation:
- Over medium-high heat, melt
butter in a 10-inch (25cm) pan,
preferably non-stick. Once melted,
reduce heat to medium low
- Place egg mixture in pan and
let sit undisturbed for 15 seconds.
With rubber spatula gently move
mixture around the pan. Flake
salmon over the eggs, leaving
a 1-inch/2.5cm border free around
the perimeter , then add the
cheese and asparagus
- Take the spatula and fold
the omelette over itself in
half. You may either flip it
at this time or cover with a
lid for a moment or tow, just
long enough to set, but still
be creamy inside
Serve and enjoy!
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