Sorry it’s been a few weeks since I last posted…I’ve been busy working on my new eBook! It’s called Holiday Treats and it was really fun to write.
I made a sales page for the book here (and I have a sales page for ALL my eBooks here). For the month of December I am running a 1/2 off special on all of them including Holiday Treats. Use the discount code treatyourself during the checkout process and you can buy any or all of the eBooks for just 99 cents each. If you have any trouble at all with the discount code or the downloads, shoot me an email at [email protected] and I’ll be happy to straighten it out for you.
Since the last two weeks in my kitchen have been all about making and sampling sweet treats, I have been taking care to make sure I am otherwise eating a balanced, calorie-appropriate, nutritious diet (I talk more about my “dessert philosophy” in the intro of Holiday Treats).
One meal I’ve enjoyed a few times recently is this Smoked Salmon Omelet, the recipe for which appears in my print book One Simple Change.
It’s quick to whip up, filling, and delicious. When I know I am going to “have to” eat some carbohydrate-rich cookies (I know…poor me…testing recipes really stinks…NOT), this is a perfect lunch. I’ve photographed the omelet atop a bed of baby arugula- the hot omelet cooked the greens just a bit, which I love!
Recipe for Smoked Salmon Omelet
- *2 farm-fresh free-range eggs
- *1 oz/30 g wild smoked salmon chopped *2 to 3 teaspoom minced red onion *1 teaspoon wild capers (optional) *Freshly ground black pepper *1 medium ripe tomato, sliced, for serving (optional) *1 tablespoon crème fraîche, homemade or store-bought; or substitute plain yogurt, good quality cream, or cream cheese *2 teaspoons butter, preferably from pastured cows
- 1. Whisk together the eggs and crème fraîche in a small bowl. The crème fraîche will not blend completely, but this is fine.
- 2. Heat a small skillet, preferably cast-iron, over medium-high heat. Add the butter. As it melts, use a spoon or metal spatula to move it around, making sure the entire surface of the pan is coated with the butter.
- 3. Add the egg mixture. Tilt the pan (in several directions, if needed) so that the eggs coat the entire surface. Cook over medium-high heat until the egg in the center of the pan starts to solidify and the edges look slightly brown.
- 4. Scatter the salmon, red onion, and capers, if using, over half the omelet. Sprinkle with pepper and cook for 20 to 30 seconds more. With a spatula, loosen the side of the omelet without the filling and fold it over the filled half. Continue cooking for another 10 to 20 seconds, and fold the omelet in half again lengthwise, if desired.
- 5. Remove to a plate and garnish with sliced tomato and more black pepper, if you like.