Zutaten für Swiss Smoked Salmon Omelet
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Zubereitung von Swiss Smoked Salmon Omelet
- In a small bowl, whisk together 3 large eggs, 2 tablespoons milk, 1/4 teaspoon black pepper, and a pinch of salt.
- Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat.
- Pour the egg mixture into the skillet and cook for 2-3 minutes undisturbed, until the edges begin to set.
- Gently lift the edges of the omelet with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking until the eggs are mostly set but still slightly moist on top, about 5 minutes total.
- Evenly distribute 1/2 cup smoked salmon and 1/4 cup shredded Gruyère cheese over one half of the omelet.
- Using a spatula, carefully fold the unfilled half of the omelet over the filling.
- Cook for another 1-2 minutes, or until the cheese is melted and bubbly. The omelet should be golden brown on the bottom.
- Serve immediately with your favorite toasted bread.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1g
Fat
66g
Carbs
0g
