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Salmon Green Chili Omelet

Posted By Carol L. Hunter PhD, PMHCNS, CNP, Wednesday, September 27, 2017

2 eggs per person

Add whatever liquid you prefer; skim milk, almond or other milk (I add water) and whisk thoroughly

2 or 3 large peeled and minced chilies

2 or 3 inch square of cooked salmon, crushed with fork

Add chilies and salmon and stir well

Pour ingredients into a frying pan heated with a tablespoon or so of grapeseed oil

Sprinkle with preferred cheese, cheddar is really good with this dish

Cook over low to medium heat until the edges have congealed and omelet has cooked through.

Carefully loosen one side and gently flip over to make omelet.

Finish cooking to degree of preference: soft, medium or well cooked!

Sprinkle with pepper and turmeric and decorate with a sprig of fresh basil.


My grandmother made an omelet envied by all. She also made the best scrambled eggs. Her secret? Leave the eggs alone while they’re cooking. She would say, “People keep stirring them while they’re cooking and ruin them!” 

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