It's not often we actually make breakfast since we usually have yogurt with oat bran and that's enough to fill us up. This past weekend the female half of this couple said "shall I make some omelets?". The usual response from the male half is "nah, yogurt is enough", but this time the answer was "yeah, sounds good!".
Next time we'll add some tobiko or flying fish eggs for texture. We had some leftover Phoenix Salmon (a little less than 1/4 lb.) which wasn't quite enough for a meal so we decided to chop the last piece up and make an omelet out of it.
(NOTE: This is a scheduled post)
Serves 2 (he usually eats a 3 egg omelet and I usually eat a 2 egg omelet)
Prep Time: 5-7 minutes
Cook Time: 5-10 minutes (depending on how you like your eggs done)
about 1/4 lb. of leftover salmon or less, chopped
1 T. green onions, chopped
1/4 t. adobo seasoning
1 T. grated parmesan cheese
Whisk eggs with adobo seasoning, we like to get air into the egg mixture for light fluffy omelets. Turn your stove on to just above medium, spray heated pan with a little bit of nonstick spray. Add your salmon (ours was cooked so we just needed to heat the salmon up). Distribute salmon evenly around the pan, not too close to the edges. Pour egg mixture into pan (we make one omelet at a time). After the bottom has set a little, take your spatula and gently push in the edges while tilting the pan to allow the liquid eggs to flow underneath the omelet until there's no liquid left. Gently flip your omelet. Cook a few seconds. Add cheese to the omelet and fold in half. We usually cook our omelet until it's a bit underdone (not runny) since the heat will finish cooking the omelet by the time we serve it. If you prefer your eggs very well done, cook the omelet in your pan until it is completely cooked.
The photo about is the female half's omelet...forgot to clean the pan before making the second omelet!