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Posts Tagged ‘fritatta’

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

Serves 2

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Ingredients:

  • 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

Directions:

  1. Pre-heat oven to 375°F.
  2. 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).
  3. Add the greens and allow to wilt.
  4. While this is going on, beat the egg whites until stiff peaks form (not dry).
  5. Then, beat the egg yolks until significantly lighter in colour and thick. Add the yogurt and beat in well.
  6. 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.
  7. Lightly fold in the sautéed greens and shallots, and lastly the flaked salmon. Season to taste.
  8. Carefully pour this mixture into the hot cast iron pan, spreading evenly in the pan so it reaches all sides.
  9. Place into the hot oven for 15-20 minutes, or until a cake tester comes out clean.
  10. In the meantime, mix the yogurt and the chives.
  11. Serve with the yogurt chive sauce and a bit of whole grain toast.

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