Categories: Fish- Seafood

Ingredients

• 1 salmon fillet (1 inch thick, about 10 oz.)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 2 Tbsp. butter or margarine, divided
• 6 eggs
• 1/4 cup shredded cheddar cheese
• 1/4 tsp. pepper
• 1 medium tomato, optional
• 1/4 medium green pepper, optional

Directions

1. Remove the skin and bones from the salmon; cut 1/2-inch chunks. In a 10-inch skillet, saute the salmon, onion and green pepper in 1 Tbsp. butter. Remove and set aside.
2. In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1 1/2 minutes or until the cheese is melted.
3. If desired, make a tomato rose. With a small knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut out two leaves. Arrange on each side of tomato rose.

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