Lemon Dill Omelet
- 1 tablespoon butter
- Zest of 1 lemon finely diced
- 3 eggs lightly beaten
- 1 1/2 teaspoons chopped fresh dill
- 1/3 cup chopped cured Scottish salmon
- 1 teaspoon sour cream (optional)
- 3 lemon slices for garnish
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.