Lemon Dill Omelet Recipe - Cooking Index
Lemon Dill Omelet Recipe - Cooking Index
| 1 tablespoon | 15ml | Butter |
| Zest of 1 lemon - finely diced | ||
| 3 | Eggs - lightly beaten | |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh dill |
| 1/3 cup | 48g / 1.7oz | Chopped cured Scottish salmon |
| 1 teaspoon | 5ml | Sour cream - (optional) |
| 3 | Lemon slices - for garnish |
Clarify the butter by melting it in a small saucepan and skimming off the white foam.
Warm the clarified butter in an 8-inch nonstick skillet over low heat. Stir together the lemon zest, eggs and dill in a small bowl and pour the mixture into the skillet.
Using a rubber spatula, stir the mixture thoroughly until the eggs form soft mounds. Let it rest on low heat until the top of the omelet is almost dry, about 1 minute.
Add the chopped salmon in a thin layer over half the surface of the eggs. Fold the omelet over and lift it onto a plate.
Garnish with the sour cream and lemon slices.
This recipe yields 1 serving.
Each serving: 393 calories; 26 grams protein; 3 grams carbohydrates; 1 gram fiber; 30 grams fat; 13 grams saturated fat; 678 mg. cholesterol; 941 mg. sodium.
Source:
The Los Angeles Times, 10-22-2003
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