Salmon and Feta Omelet with Asparagus
Salmon and asparagus go together like spaghetti and meatballs.
You can find them paired in pasta dishes, salads, or simply plated side-by-side for dinner.
Here, we put them together in a delicious omelet, with salty feta and herbs for flavor. It’s a delicious, protein-rich meal that works as a super energizing breakfast, lunch, or even dinner.
And if you’re omelet-flipping skills leave a little something to be desired, don’t fret. Just call it a scramble and enjoy.
INGREDIENTS
- 2 eggs
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon fresh dill, finely chopped
- 1 tablespoon garlic and herb flavored feta cheese
- 2 ounces canned wild pink salmon, drained, picked over, and chunked (about 1⁄4 cup)
- 1/4 cup chopped steamed asparagus
DIRECTIONS
- Place a small nonstick skillet over medium heat and coat with cooking spray.
- In a small bowl, beat the eggs with black pepper and dill.
- Pour the egg mixture into the skillet.
- Scatter the feta, salmon, and asparagus on top.
- Cook 2 minutes, or until the edges bubble and the middle is still loose. Flip and cook about 1 minute, then flip again and cook about 1 minute longer, or until the egg is cooked through and no longer runny.
- Season with salt and freshly ground black pepper, to taste.
WHY WE LOVE THIS RECIPE
Eggs are an incredible, edible source of protein and an important compound called choline, which is important for learning and memory. And salmon is rich in omega-3 fatty acids, which are also great for the brain: they’re linked to decreased risk of depression and sharper cognition. In other words, eat this delicious breakfast for lasting brain power.