CRAZYCOOKER
New member
* 1 8 ounce can salmon -- drained and flaked
* 2 large eggs
* 2 Tablespoons sour cream
* 2 Tablespoons butter
* 1/2 teaspoon fresh tarragon -- chopped
* salt and pepper to taste
(1 serving)
Drain the can of salmon and set aside.
In a small bowl, beat the eggs, sour cream and tarragon together. Season with salt and pepper if desired.
In a heavy, non-stick, oven-safe skillet: melt the butter at a heat setting just above medium. Tilt pan to completely cover bottom surface.
Preheat oven to 375 degrees.
Pour the eggs mixture into the skillet and let cook
until the base is set.
Arrange the canned salmon over the soft top of the omelet.
Place the pan on the top shelf of the oven until omelet is set. (Took about 10 minutes in my
oven).
Loosen the omelet in the pan and carefully fold in half.
Slide the omelet onto a serving plate.
* 2 large eggs
* 2 Tablespoons sour cream
* 2 Tablespoons butter
* 1/2 teaspoon fresh tarragon -- chopped
* salt and pepper to taste
(1 serving)
Drain the can of salmon and set aside.
In a small bowl, beat the eggs, sour cream and tarragon together. Season with salt and pepper if desired.
In a heavy, non-stick, oven-safe skillet: melt the butter at a heat setting just above medium. Tilt pan to completely cover bottom surface.
Preheat oven to 375 degrees.
Pour the eggs mixture into the skillet and let cook
until the base is set.
Arrange the canned salmon over the soft top of the omelet.
Place the pan on the top shelf of the oven until omelet is set. (Took about 10 minutes in my
oven).
Loosen the omelet in the pan and carefully fold in half.
Slide the omelet onto a serving plate.
