New York Omelette
IntroductionTakes the delicious ingredients of a NYC Bagel and Lox, removes the carb-laden bagel, and uses an overstuffed Omelette as the delivery system! Takes the delicious ingredients of a NYC Bagel and Lox, removes the carb-laden bagel, and uses an overstuffed Omelette as the delivery system!
8 oz. Atlantic Salmon
6 large Eggs
1/4 cup 2% Milk
1.5 c. chopped Scallions (equal parts greens and bulbs)
1 chopped medium Tomatoes
2 heaping Tablespoons finely chopped fresh Dill weed
1/2 t. Black Pepper
1/2 t. grated Lemon Peel
1 cup crumbled Feta Cheese
Cream Cheese may be substituted for the Feta Cheese; a Lemon Zest may be substituted for the pepper and lemon rind; Onions may replace the scallions; and a dash of salt may be added. All of these will change the nutritional value.
Best eaten with a good leafy side salad.
While salmon is cooking, chop your veggies.
Beat eggs and milk together. Pour into non-stick sauce pan over medium-low heat.
When bottom of eggs begin to set but top is still liquid, layer the following, in this order, on top: Scallions, Tomatoes, Dill, flaked Salmon, Feta Cheese, Pepper, and Lemon Rind. Cover saucepan.
Cook until eggs are nearly completely set. Use large spatula to carefully flip half of the omelette over itself. Cover, cook 3 more minutes.
Serving Size: Makes two large dinner portions