1 cup poached Alaska salmon (about 5 ounces)
OR
1 7 1/2 ounce can salmon, drained*
3 tablespoons butter or margarine, divided
6 eggs, beaten
1 tablespoon finely chopped green onion
1/3 cup dairy sour cream
2 tablespoons finely chopped parsley
Dash salt
Dash pepper
Servings: 3
Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. Combine eggs, green onion, salt and pepper; mix well. Heat remaining 2 tablespoon butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley.
Yield: 3 omelets
Notes: *If desired, 1 cup (about 5 ounces) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or a combination of seafoods may be substituted.
OR
1 7 1/2 ounce can salmon, drained*
3 tablespoons butter or margarine, divided
6 eggs, beaten
1 tablespoon finely chopped green onion
1/3 cup dairy sour cream
2 tablespoons finely chopped parsley
Dash salt
Dash pepper
Servings: 3
Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. Combine eggs, green onion, salt and pepper; mix well. Heat remaining 2 tablespoon butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley.
Yield: 3 omelets
Notes: *If desired, 1 cup (about 5 ounces) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or a combination of seafoods may be substituted.
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