Omelette with smoked salmon, asparagus, dill |
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Ingredients
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Amount
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Measure
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Ingredient
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| large | eggs | | cup | egg whites | | cup | milk, or soy/rice milk | | teaspoon | Minced fresh dill | | ounces | goat cheese, firm, crumbled | | ounces, boneless | Finfish, salmon, chinook, smoked |
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Steps
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Sequence
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Step
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| 1 | Beat eggs, egg whites and soy milk together, while heating non-stick pan. | 2 | Pour into heated pan, cooking on medium heat for 1 minute. Turn heat down to medium-low. | 3 | When omelette is firm but not fully cooked, turn over in pan, sprinkling dill and goat cheese on top. | 4 | Turn heat off and cover the pan. | 5 | To serve, divide into three sections and top each with 1/3 of the smoked salmon and asparagus spears. |
Steamed Asparagus |
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Ingredients
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Amount
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Measure
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Ingredient
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| spears small (5" long or less) | Asparagus |
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Steps
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Sequence
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Step
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| 1 | While preparing omelette, steam asparagus until firm to the fork in a separate pan. Reserve for topping the omelette. |
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