Recipe: Lemon dill omelet

 

Total time: 30 minutes

Servings: 1

Note: From Regent Beverly Wilshire Dining Room chef John Gladish

1 tablespoon butter

Zest of 1 lemon, finely diced

3 eggs, lightly beaten

1 1/2 teaspoons chopped fresh dill

1/3 cup chopped cured Scottish salmon

1 teaspoon sour cream (optional)

3 lemon slices (for garnish)

1. Clarify the butter by melting it in a small saucepan and skimming off the white foam.

2. Warm the clarified butter in an 8-inch nonstick skillet over low heat. Stir together the lemon zest, eggs and dill in a small bowl and pour the mixture into the skillet.

3. Using a rubber spatula, stir the mixture thoroughly until the eggs form soft mounds. Let it rest on low heat until the top of the omelet is almost dry, about 1 minute.

4. Add the chopped salmon in a thin layer over half the surface of the eggs. Fold the omelet over and lift it onto a plate.

5. Garnish with the sour cream and lemon slices.

Each serving: 393 calories; 26 grams protein; 3 grams carbohydrates; 1 gram fiber; 30 grams fat; 13 grams saturated fat; 678 mg. cholesterol; 941 mg. sodium.

Copyright © 2014, Los Angeles Times
Related Content
Comments
Loading