Fluffy Salmon Omelette

Summer Sunset

Eggs are easiest to separate when they are cold, but will beat to greater volume when they have been allowed to warm at room temperature. Even a tiny speck of yolk will retard the white’s expanding, so do separate the eggs carefully. A non-plastic, grease-free bowl will help whites to achieve the greatest volume. For brunch, serve this Fluffy Salmon Omelette with some sliced fruit and a coffee cake and you’re set.


1 (14-to 15-ounce) can salmon, drained
6 large eggs, separated
3 tablespoons butter
¾ cup mushrooms, button or cremini, sliced
2 green onions, chopped
½ cup Swiss cheese, grated
salt and freshly ground black pepper


Preheat the oven to 350˚F.

Melt 2 tablespoons butter in a small skillet over medium heat. Sauté the mushrooms and onions, set aside to cool.

In a large bowl using a mixer, beat egg whites until stiff. In a separate bowl beat egg yolks, season to taste with salt and pepper. Fold yolks into the beaten egg whites. Gently add the mushrooms, onions, cheese and salmon.

Melt 1 tablespoon of butter in a 10-inch ovenproof skillet, swirl around edges of pan. Pour omelette mixture into the skillet and spread evenly. Cook over low heat 3-5 minutes to brown the bottom.

Bake 15-20 minutes until golden on top and a knife inserted near the center comes out clean. Serve right away.

Makes 4 servings


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