1/3 Photos of Smoked Salmon Omelet With Herbs
Epicurious. Serve with an arugula salad and fresh fruit.
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- 3 tablespoons reduced-fat sour cream
- 1 tablespoon coarse-grained Dijon mustard
- 4 large eggs
- 2 tablespoons water
- 2 tablespoons finely chopped fresh chives or 2 tablespoons green onion tops
- 1 1/2 tablespoons minced fresh tarragon (or 1 teaspoon dried)
- 2 teaspoons butter
- 2 ounces smoked salmon, cut into strips
- 1Whisk sour cream and mustard in small bowl to blend.
- 2Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
- 3Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges.
- 4Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath.
- 5Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet.
- 6Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.
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Nutritional Facts for Smoked Salmon Omelet With Herbs
Serving Size: 1 (185 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 258.7
- Calories from Fat 161
- Total Fat 17.8 g
- Saturated Fat 7.5 g
- Cholesterol 397.7 mg
- Sodium 508.5 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.5 g
- Sugars 0.5 g
- Protein 20.0 g