Directions:
- In a large bowl, whisk the eggs, milk, salt and pepper until blended.
- For each omelet, in an 8-in. ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set.
- Broil 6 in. from the heat for 1-2 minutes or until eggs are completely set. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.7 Kcal (1732 kJ) | ||
| Calories from fat | 255.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.37g | 44% | |
|---|---|---|---|
| Cholesterol | 401.12mg | 134% | |
| Sodium | 237mg | 10% | |
| Potassium | 476.12mg | 10% | |
| Total Carbs | 3.05g | 1% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 35.56g | 71% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.8mg | 10% | |
| Calcium | 196.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 190.15 Kcal (796 kJ) | ||
| Calories from fat | 117.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 44% | |
|---|---|---|---|
| Cholesterol | 184.37mg | 134% | |
| Sodium | 108.94mg | 10% | |
| Potassium | 218.84mg | 10% | |
| Total Carbs | 1.4g | 1% | |
| Sugars | 0.45g | 4% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 16.34g | 71% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.8mg | 10% | |
| Calcium | 90.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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