Alaska Omelette Recipe


  •     Yield: 1 servings
  • 105 gm Canned pink Alaska salmon liquid removed and flaked
  • 2 x Large eggs
  • 2 Tbsp. Lowfat sour cream or possibly fromage frais
  • 1/2 tsp Freshly minced tarragon
  •     Salt and white pepper
  • 7 gm Butter or possibly margarine


Drain The Can Of Salmon And Set Aside. Beat Together The Large Eggs, Cream Or Possibly Fromage Frais And Tarragon. Season Lightly. Heat The Butter In A Nonstick Or Possibly Omelet…

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