Slammin' Salmon Omelette

Yields 4 Omelettes

 

Omelette Ingredients:

8 eggs
1 pkg Honey Baked Salmon
1 Roma Tomato
1/3 Red Onion
1 Jalapeño
1 bundle Green Onions (light ends only)
6-7 sprigs Fresh Dill
8oz Chive and Onion Cream Cheese
 

Hash Browns Ingredients:

1/2 bag Hash Browns
3 TBS Capers
3 TBS Olive Oil
1 tsp Kosher Salt
1/2 tsp Garlic Powder
1/4 tsp pepper

Or Make my Chive and Onion Cream Cheese:
8oz Cream Cheese
2 TBS Softened Butter 
.66 oz Chives
1 1/2 tsp Onion Powder
Mix on high speed cream cheese and butter, until fluffy. Add in chives and onion powder and mix again until well incorporated.

 

Click HERE for printable recipe

 

Sometimes when your honey doesn’t feel well the best medicine is something scrumptious. For my hubby Mason this means a decadent breakfast. So while he got in some good zzzz’s I whipped away one of his favorites, my Slammin’ Salmon Omelette. This is one where he will lick his plate clean, and then gaze over at mine (with a little twinkle in his eye) to see if I leave any last bites for him to devour. I love him dearly, so I always leave a little something extra for that sweet man of mine. I mean, seriously, look at this cuteness!!

 Begin by taking your salmon out of the package. I like to do this first, so it has time to get to room temperature. 

If you are going to make some of my whipped, dreamy, chive and onion cream cheese I suggest doing this next. It is so good, I end up 'taste testing' it over and over again to make sure it's just right. Ok, so I know it is going to be amazing, but I just can't help myself!​

Next, dice up your produce to make your pico topping. I mix my onions, jalapenos, and tomatoes together, and then leave the chopped green onion end separate so they don't get mushy.

Now for the great hash brown caper! Drain your capers and then pat them dry with a paper towel. Really pay attention to this step as if they do still have liquid on them, and they will explode out of your sauté pan if you're not careful! Let your oil come up to heat on medium high. Put a 'test caper' in and see if the oil is hot enough, by watching for your caper to massively sizzle when you drop it in. Fry them for 1 minute and 30 seconds, and then put onto a paper towel to dry off any excess oil.

 

Add them into a bowl, with the rest of your hash brown ingredients, and mix well. Take 2 TBS of the oil you fried your capers in, and put it into a sauté pan over medium high heat. Put all of your hash browns into the pan and cook for 7 minutes! After the 7 minutes is up, drizzle the uncooked side with the remaining oil, flip over, and cook for 6 more minutes. Now is a good time to chop up your dill, and whip up your eggs. Once frothy, add in your dill and mix well.

 

*Note: Want to know the secret to perfectly crispy hash browns?! DON'T TOUCH THEM! I mean it peanut! They will be exactly how you want them, and you will learn you too have the patience to make this happen.​

Let's cook some cluckers! Remove your hash browns from your pan, but keep it on medium high heat. Coat the pan with olive oil. Don't skimp on this part! You can pat it dry at the end with a paper towel, but a decent amount of oil is a must in order to be able to flip it with ease. Cook until you see a small amount of liquid still residing. Flip your egg and let it cook for 5-10 seconds more. Put onto a plate lined with paper towel to rest. Once all your omelettes are done, coat one half of it with cream cheese. Top your cream cheese with your hash browns, and salmon and then fold it over to create one perfect pocket of happiness and love! Top it with your produce, and wait for that moment where your honey looks at you, and says "I think we should renew our vows" ;)​

What a great way to get omega 3's, a heaping helping of veggies, and a husband who is starting to feel much better! 

 

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