The key to this healthy omelet recipe is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery. Source: EatingWell Magazine, March/April 2016

Kathy Gunst
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Ingredients

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Directions

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  • Whisk eggs, milk (or water), pepper and salt in a small bowl.

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  • Melt butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated. Add the egg mixture and cook for 1 minute without stirring. Sprinkle salmon, cheese, onion and dill over one half of the eggs. Cook for 1 minute. Using a flexible spatula, lift the bare side to let raw egg from the middle flow underneath; you may need to tilt the pan slightly. Continue lifting in different spots until there's almost no raw egg on top. Cook 2 minutes more.

  • Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minute. (If the eggs are starting to brown, lower the heat.) Carefully flip the omelet over and cook 1 minute more. Serve immediately, garnished with more dill and pepper, if desired.

Nutrition Facts

254 calories; 19.2 g total fat; 8.6 g saturated fat; 402 mg cholesterol; 458 mg sodium. 217 mg potassium; 2.7 g carbohydrates; 0.3 g fiber; 2 g sugar; 16.9 g protein; 901 IU vitamin a iu; 1 mg vitamin c; 52 mcg folate; 84 mg calcium; 2 mg iron; 19 mg magnesium;

Reviews (1)

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Rating: 5 stars
10/24/2017
I love smoked salmon any way I can get it so this is a winner all the way around for me. I usually do one egg and one egg white and a bit more salmon. I always add some herbs like chives and dill. Great! Read More