Another tip of the hat to Laura Calder’s Soufféed Omelet. We had BBQ’d a couple of gorgeous BC wild salmon fillets late last week but then didn’t have the opportunity to use them as left-overs (we always make two extra servings so we can each take a delicious lunch to work – saves money and allows you to know exactly what you are eating!) Did you know that the pink-ness of Salmon is determined by how much shrimp they eat? The pinker the colour, the more shrimp they ate (one of our clients is a seafood canner)! So, back to the story. On Saturday as we sat reading the paper at our beautiful Soapstone island, I pondered what to make for breakfast…and then it came to me: Salmon Spinach Souffléed Omlette! I threw in the greens to use them up…they were slowly wilting away. I love this recipe because it makes more than you think it should, using only two eggs! It’s light and airy, and the BBQ’d salmon added such a lovely smoked flavour. (I wasn’t going to post this, but it was so damn tasty, so I took this photo with my lowly iPhone 3GS)
Salmon Spinach Souffléed Omlette
- 2 eggs, separated
- 2-3 oz BBQ’d Salmon, flaked
- 3 shallots finely chopped
- a handful of greens
- 1/4 cup non-fat yogurt (for the omlette)
- 1/4 cup non-fat yogurt (for the sauce; I haven’t had a chance to try PC’s non-fat Greek Yogurt, but I’m certain it would be amazing in this)
- 1 tbsp finely chopped chives
- Non-stock cooking spray
- 2-3 tbsp LS stock (I used chicken)
- Sea Salt
- Pre-heat oven to 375°F.
- Sauté shallots in a small cast iron pan until translucent. I find the cooking spray doesn’t really give you enough moisture to do this, so I usually splash a bit of LS Chicken Stock to help it along).
- Add the greens and allow to wilt.
- While this is going on, beat the egg whites until stiff peaks form (not dry).
- Then, beat the egg yolks until significantly lighter in colour and thick. Add the yogurt and beat in well.
- Mix a little bit of the egg white into the yolk cream. The fold in the rest, carefully so that you don’t deflate it.
- Lightly fold in the sautéed greens and shallots, and lastly the flaked salmon. Season to taste.
- Carefully pour this mixture into the hot cast iron pan, spreading evenly in the pan so it reaches all sides.
- Place into the hot oven for 15-20 minutes, or until a cake tester comes out clean.
- In the meantime, mix the yogurt and the chives.
- Serve with the yogurt chive sauce and a bit of whole grain toast.