First off, let me say that if it were not for The Wishful Chef, this omelette may not have graced my plate. In my last My Weekend In Food post, I made salmon and oven roasted potatoes for dinner on Friday. There were three pieces of salmon, so my PIC had one, I had one and alone stood the last one. For some reason, hubby is not a fan of salmon so I knew there would be no fights over this last piece…BUT…I didn’t just want to eat it this way. I wanted to jazz it up. So the next morning, thanks to the recipe I found on Barbie’s site, I was able to make this awesomely tasty omelette.
2 tablespoons olive oil
1/2 – 3/4 cup cooked salmon, broken into pieces
oven roasted potatoes, finely cubed
2 tbsp parsley, chopped
salt & pepper, to taste
1. Heat pan with olive oil on medium-high heat. Stir potatoes in pan and cook until golden brown. Add salmon and herbs to potatoes and mix. Set aside.
2. In a bowl, scramble eggs (add a tbsp of milk) and I added more parsley to my egg mixture.
3. Pour in egg mixture hot and sprayed pan and turn heat down to medium or low. Occasionally swirl pan so uncooked egg spreads and cooks through.
4. Don’t forget to add salmon-potato mix to eggs while they’re still liquidy. I got distracted and by the time I looked, most of the eggs were done. So my salmon and potatoes didn’t really become one with the eggs. *sad face* I folded it over, transferred to plate and prepared to gobble it down.
Bye For Now…..