Alaska Seafood Omelet Recipe

• 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

1. Flake salmon.
2. Heat 1 Tbsp.
3. butter in saucepan; add in salmon and heat briefly.
4. Combine Large eggs, green onion, salt and pepper; mix well.
5. Heat remaining 2 Tbsp.
6. butter in omelet pan or possibly skillet; pour egg mix into pan and cook till set.
7. Spoon salmon over half of omelet; mix in half and turn onto hot plate.
8. Spoon lowfat sour cream over omelet; sprinkle with parsley.
9. This recipe yields 3 or possibly 4 servings.
10. 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.

salmon, butter, eggs, green onion, salt, black pepper, dairy lowfat sour cream, parsley

Taken from cookeatshare.com/recipes/alaska-seafood-omelet-62977 (may not work)