Ingredients for Blue Heron's Glacier Bay Smoked Omelet
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How to Make Blue Heron's Glacier Bay Smoked Omelet
- In a medium bowl, whisk together 3 large eggs and 1/4 cup evaporated milk until light and frothy.
- Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat.
- Pour the egg mixture into the skillet and let it cook undisturbed for about 30 seconds, until the edges begin to set.
- Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Repeat until the egg is mostly set but still slightly moist on top.
- Add 1/4 cup sautéed onions and mushrooms, 2 tablespoons chopped fresh chives, and 1/2 cup crumbled smoked salmon to one half of the omelet.
- Fold the unfilled half of the omelet over the filling, creating a half-moon shape.
- Cook for another minute, until the cheese is melted and the filling is heated through.
- Slide the omelet onto a plate. Serve immediately with a dollop of sour cream and extra chives, alongside toasted sourdough bread.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
2g
Fat
46g
Carbs
0g
