Salmon French Omelet

Monday, January 5, 2015


Dried Rosemary
Dried Thyme
2 tsp Butter
3 whole Pastured Eggs
Salt and pepper to taste

Heat a nonstick (or well-oiled) skillet over medium heat.
Whisk eggs in a bowl, and set aside.
Add butter to skillet.
Once melted, add eggs immediately.
Sprinkle rosemary and thyme over eggs, add salt and pepper to taste.
After 1–2 minutes, add salmon to center of the eggs.
Once the edges begin to cook, fold each edge inward toward the center.
Cook until desired firmness is achieved.
Serve with a few slivers of salmon on top, garnished with rucola.

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