Glacier bay smoked salmon omelet

Glacier Bay Smoked Salmon Omelet recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Glacier bay smoked salmon omelet, recipe Rating: 4.6
Number of votes:98

Ingredients:

1 Tablespoon melted butter

6 eggs

1/8 cup evaporated milk

Pinch of salt

1 Tablespoon chopped chives from the garden

pepper to taste

1 Tablespoon to 1/4 cup Alaskan smoked salmon, to taste

Sauteed mushrooms and onions (optional)

Sour cream and capers (optional)

Beat eggs in a bowl until light. Heat butter in a skillet and pour in the egg mixture. Roll eggs around the pan and cook until it starts to set up. Tip pan to the side and lift up the edges so the uncooked portion can slip under the set eggs. As eggs start to firm up, add the goodies like sauteed onion and mushrooms, chopped chives, and the crumbled smoked salmon. Fold over the egg mixture so you have a proper 1/2 circle omelet. Serving your omelet with sour cream and chives is a nice choice. Portions vary, based on richness and amount of salmon used. Good served with sourdough bread, toasted.