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Ingredientes
- 1 c. poached salmon - (abt 5 ounce) (or possibly a 7 1/2 ounce can salmon, liquid removed)
- 3 Tbsp. butter or possibly margarine divided
- 6 x Large eggs beaten
- 1 Tbsp. finely-minced green onion
- 1 dsh salt
- 1 dsh freshly-grnd black pepper
- 1/3 c. dairy lowfat sour cream
- 2 Tbsp. finely-minced parsley
Direcciones
- Flake salmon. Heat 1 Tbsp. butter in saucepan; add in salmon and heat briefly. Combine Large eggs, green onion, salt and pepper; mix well.
- Heat remaining 2 Tbsp. butter in omelet pan or possibly skillet; pour egg mix into pan and cook till set. Spoon salmon over half of omelet; mix in half and turn onto hot plate. Spoon lowfat sour cream over omelet; sprinkle with parsley.
- This recipe yields 3 or possibly 4 servings.
- Comments: If you like, 1 c. (about 5 ounce) Alaska pink shrimp, Alaska Dungeness, King or possibly Snow crab meat or possibly a combination of seafoods may be subsituted for the salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 3 servings | |
| Calories 458 | |
| Calories from Fat 329 | 72% |
| Total Fat 36.96g | 46% |
| Saturated Fat 15.7g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 504mg | 168% |
| Sodium 340mg | 14% |
| Potassium 476mg | 14% |
| Total Carbs 1.8g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.73g | 1% |
| Protein 29.26g | 47% |
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