1 can (150 gr/5.3 oz) RAINCOAST TRADING Wild Skinless, Boneless Sockeye Salmon, OR No Salt Sockeye Salmon, drained
1 Tbsp (15 ml) butter
4 eggs, lightly beaten, with 1 Tbsp (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 two, just long enough to set, but still be creamy inside
