Salmon Omelette
A quick option for a light dinner or Sunday brunch. You can use roasted salmon leftovers or canned salmon.
Ingredients
- 4 Eggs
- 1 Salmon tin
- 1 shallot
- Salt
- Pepper
- 1 bunch of Parsley
- 2 tbsp of Extra Virgin Olive Oil
Whisk the eggs. Season with salt and pepper. Add the chopped parsley. Heat the olive oil in a shallow pan. Pour in the eggs. Swirl the pan to spread the eggs. Slowly cook until the sides separate from the pan easily. Place the salmon in the middle and gently fold over one side and then the other side. Let it cook for a couple of minutes and turn around. Cook until both side are golden brown and serve hot.