Salmon Omelet(With Dairy)
A flavorful salmon omelet packed with fresh zucchini and green onions, perfect for a nutritious breakfast or brunch for those who enjoy savory, protein-rich dishes.
Ingredients
Instructions
- Drain the canned pink salmon and set aside.
- Saute shredded zucchini and chopped green onion in 1 tablespoon of butter until tender.
- Remove the sautéed vegetables from the skillet and set aside.
- Melt the remaining butter in the skillet.
- Beat the eggs with water and crumbled dill weed until well combined.
- Pour the egg mixture into the skillet and cook, lifting the edges to allow uncooked eggs to flow underneath, until the omelet is golden.
- Spoon the sautéed vegetables and salmon over one half of the omelet.
- Fold the omelet in half to enclose the filling.
- Slice the omelet into two pieces and serve with optional sour cream.
Nutrition & Diet Analysis (per serving)
404
kcal
20% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).