Fluffy Salmon Omelette

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.

Ingredients

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

Directions

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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