Lemon Dill Omelet

Lemon Dill Omelet

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon butter

  • Zest of 1 lemon finely diced

  • 3

    eggs lightly beaten

  • teaspoons chopped fresh dill

  • cup chopped cured Scottish salmon

  • 1

    teaspoon sour cream (optional)

  • 3

    lemon slices for garnish

Directions

Clarify the butter by melting it in a small saucepan and skimming off the white foam. Warm the clarified butter in an 8-inch nonstick skillet over low heat. Stir together the lemon zest, eggs and dill in a small bowl and pour the mixture into the skillet. Using a rubber spatula, stir the mixture thoroughly until the eggs form soft mounds. Let it rest on low heat until the top of the omelet is almost dry, about 1 minute. Add the chopped salmon in a thin layer over half the surface of the eggs. Fold the omelet over and lift it onto a plate. Garnish with the sour cream and lemon slices. This recipe yields 1 serving. Each serving: 393 calories; 26 grams protein; 3 grams carbohydrates; 1 gram fiber; 30 grams fat; 13 grams saturated fat; 678 mg. cholesterol; 941 mg. sodium.


Nutrition

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