Serves: 3
Total Calories: 407
1. Flake salmon. Heat 1 tablespoon butter in saucepan add salmon and heat briefly.
2. Combine eggs, green onion, salt and pepper mix well.
3. Heat remaining 2 tablespoon butter in omelet pan or skillet pour egg mixture into pan and cook until set. Spoon salmon over half of omelet fold in half and turn onto warm plate. Spoon sour cream over omelet sprinkle with parsley.
This Seafood Omelet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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