Salmon and Avocado Omelette

³ Description

Salmon, avocado and spinach mixture wrapped in a 3 egg omelette

² Ingredients

•  3 oz, boneless, raw Salmon
•  3 large egg Egg Omelet or Scrambled Egg
•  1 dash Black Pepper
•  1/4 fruit without skin and seeds California Avocados
•  1 tbsp Parsley
•  1 cup Spinach
•  1 serving (serving = 1/4 tsp) Morton Coarse Kosher Salt
•  0.1 cup, chopped Red Onions
•  1 tsp Minced Garlic

q Directions

Heat a little oil over high in 8-10 inch skillet. Add Salmon and onions. Sauté for 2 minutes. Add garlic and cook for 30 seconds. Place spinach on a side plate. Add hot salmon mixture over the top of spinach. Add salt and pepper. Set aside until later

Clean pan and add oil.
Turn heat down to medium. When hot but not smoking add eggs
Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. Gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Flip. Let cook for few seconds. Add goodies and avocado. Fold and plate. Garnish with parsley.

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