Hi Guys, I was wondering what to make for my meatless lent meals and remembered my mom’s salmon omelette. She used to make this for the family during Good Fridays. I decided to recreate her dish with a few of my additions. This dish is simple yet delicious – as most of my recipes are =) .

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Ingredients:

Serves two

3 oz of salmon

3 eggs

1/4 of an onion sliced

1 small roma tomato sliced (the slices should be the same amount as the onions)

Thyme, salt and pepper to taste

Parmesan cheese.

Directions:

1. I used left over salmon, if you are using canned salmon or fresh salmon, please season with salt, garlic powder, pepper and thyme.
2. Remove skin from salmon and break salmon into small chunks.
3. Saute salmon.
4. In a bowl, beat eggs and add to the pan with salmon.
5. Sprinkle Parmesan cheese and swirl the pan around, lift the edges of the egg periodically, so the eggs will cook through.
6. Once the eggs are set, fold/roll the omelette into thirds.
7. Sprinkle Parmesan cheese on top of the omelette and cover until cheese melts.
8. Slide omelette on a plate when done.
9. In the same pan, add oil and saute onions until opaque.
10. Add the tomatoes and saute until warmed through or your desired texture.
11. Season onion and tomatoes with salt, thyme, and pepper to taste. Do not over season, as the salmon is already seasoned with salt, pepper, and thyme.
12. Spoon mixture on top of onion and serve with steamed rice.

Music Credit: www.soundcloud.com/davidcutter