Open-Faced Salmon Omelet Recipe

Open-Faced Salmon Omelet Recipe

  • 4 egg whites
  • 1/2 cup milk
  • 2 tablespoons tomato paste
  • 2 ounces salmon, drained and flaked
  • 1/3 cup chopped broccoli
  • 1/3 cup shredded part-skim mozzarella cheese
  • 4 slices whole-wheat bread
  • 2 tablespoons horseradish
  1. In a small bowl, whisk the eggs, milk, and tomato paste until foamy; add salmon and broccoli. Coat a 10-inch skillet with nonstick spray and heat it over medium heat for 30 seconds. Pour the egg mixture into the skillet. Cover; let cook 8 to 10 minutes, until the eggs are firm.
  2. Remove the lid and sprinkle the omelet with cheese. Cut the omelet into four pieces and place each on a slice of toast. Top each with 1/2 teaspoon horseradish.
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