4 oz. canned pink Alaska salmon drained and flaked
2 tablespoon sour cream
1/2 teaspoon Freshly chopped tarragon
Salt and white pepper
1-1/2 teaspoons butter
Drain the can of salmon and set aside.
Beat together the eggs, cream and tarragon. Season lightly.
Melt the butter in a non-stick or omelet pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill.
Arrange the canned salmon over the soft top of the omelet. Place the pan under the grill until omelet is set.
Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate garnished with salad.
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