LOX OMELETTE

LOX OMELETTE

  • 2 EGGS
  • ½ TSP SALT
  • ½ TSP ONION POWDER
  • ½ TSP GARLIC POWDER
  • 3-4 OZ SMOKED SALMON
  • 2 TBSP SCALLION NUT CHEESE
  • 1 ROMA TOMATO SLICED
  • ¼ CUP ARUGULA
  • FEW THIN SLICES OF RED ONION
  • CAPERS AND DILL FOR GARNISH

 

  • BEAT EGGS WITH SALT, AND ONION POWDER IN BOWL UNTIL BLENDED
  • HEAT FAT OF CHOICE IN SMALL PAN OVER MEDIUM LOW HEAT.
  • ONCE HEATED, POUR  EGG MIXTURE INTO PAN. WHEN EGGS BEGIN TO SET, LIFT  EDGE OF EGGS AND TILT PAN, ALLOWING LIQUID TO FLOW UNDER.  CONTINUE TILTING AND LIFTING EGGS UNTIL MAJORITY OF LIQUID IS SET. FLIP EGGS OVER AND REMOVE FROM HEAT. PLACE ON PLATE.

 

  • SPREAD WHOLE30 COMPLIANT SCALLION NUT CHEESE ON HALF OF THE OMELET. ADD SALMON, ARUGULA, TOMATO, AND RED ONION. FOLD OMLETE OVER.
  • GARNISH WITH DILL AND CAPERS.
  • EAT UP!
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