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Total Time: 15 minutes Serves: 4 8 Henry's Market Organic Large Eggs 1/4 c. Henry's Market Fat Free Milk 1 to 2 tsp. lemon zest 1 tsp. dried dill 1 tsp. dried thyme pinch cayenne salt and pepper to taste 1 Tbs. Henry's Market Organic Unsalted Butter 4 oz. Boursin Garlic and Fine Herb Cheese, softened 3/4 c. cooked salmon, flaked into bite-sized pieces Whisk the eggs with milk, lemon zest, dill, thyme and cayenne. Add salt and pepper to taste. Heat two sauté pans over medium heat. Melt one tablespoon of butter in each pan. Pour half of the egg mixture in one pan and the rest in the second pan. Let the eggs cook until they set up and look firm. Swirl the pan to move whatever liquid remains to the sides of the pan. When the omelet is firm, sprinkle half the cheese and salmon over one side of one omelet and the other half over one side of the second omelet. Fold the filling-less side over using a spatula and press gently to make sure the seal is secure. Cover and cook for a minute or two, to make sure the salmon is heated through and the cheese is melted. Serve garnished with fresh dill and with crispy potatoes or a green salad with Dijon vinaigrette. Nutrition Facts Per Serving, (109g): 200 calories (130 from fat), 14g total fat, 6g saturated fat, 0g trans fat, 255mg cholesterol, 130mg sodium, 2g carbohydrate, 0g dietary fiber, 1g sugars, 15g protein |
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