I’ve been majorly spoiled this summer.

In addition to my latest shipment of salmon from Copper River, the California Avocado Commission also sent me a case of avocados. Apparently they got the message that I was really into salmon and avocados as evidenced by Salmon Sandwich with Pesto Avocado Spread and Salmon Tartare. (I didn’t even realize that I was repeatedly posting recipes combining both salmon and avocados!)

So obviously you know what’s coming…

Salmon & Avocado Omelets!

It’d be silly to not combine 3 of my favorite foods in one – very healthy – breakfast, lunch or dinner!

I made an omelet, but you could also scramble them all together if you prefer.

The result is an incredibly filling meal, full of protein and good fats. Serve with toast and greens.

Nutrition Facts per serving: 387 calories, 30 grams of fat, 7 grams of carbohydrates, 3 grams of fiber, 22 grams of protein. 

Salmon & Avocado Omelet

by Emily Dingmann

Keywords: saute breakfast entree gluten-free high protein eggs salmon

 

Ingredients (2 servings)

  • 4 eggs at room temperature
  • salt & pepper
  • 1 Tbsp butter
  • 2 oz flaked, cooked salmon
  • 1/2 avocado, thinly sliced

Instructions

Crack eggs into a bowl, whisk and season with salt and pepper.

Heat a large non-stick pan over medium-high heat.

Add butter and when melted, swirl to coat the entire pan.

Add egg mixture to pan. Swirl pan and use spatula to loosen around the edges.

Sprinkle salmon and avocados on 1/2 of the omelet.

When almost completely set, fold over in half, tilting pan to help.

Let sit for another 30-60 seconds or so to cook through.

Powered by Recipage

eggs-1024x682

breakfast from the freezer {from home, not the store!}

I mentioned a few weeks ago that I’ve been a little extreme with my breakfast planning. For some reason, toast every morning no longer works and I’ve been preparing “more exciting” meals ahead of time. Except I don’t want to be prepping breakfast and lunch every night for the next day. I want my poached

Read more…

coffee

daily eats: 8.6.12

Hey Guys! Monday is over, who’s happy? I had a bizarre day on the bus front. I’m not sure if I told you or not, but I’m one of oh, 3 people in LA who can actually ride the bus. (Fine, that is an exaggeration.) But I do feel SO incredibly lucky that it is

Read more…

japanese breakfast, breakfast fried rice

japanese breakfast fried rice

Remember how I used to obsess/panic over what I would pack for lunch? Well, I’ve moved onto breakfast. Last week I made a baked oatmeal¬†and this japanese breakfast fried rice. For breakfasts. On work days. What is wrong with me?! Why can’t I subsist on sprouted bread and peanut butter anymore? So now, in addition

Read more…

egg4final

poached scrambled eggs with goat cheese sauce

It feels a little odd to go back to the normal scheduling around here. Thank you for reading all about the SNAP Challenge and I appreciated hearing from all of you who commented, tweeted or emailed me to weigh in! You all know that I eat eggs all the time. Most of the time they

Read more…

SNAP Challenge, food stamp challenge

daily eats: 7.11.12 {SNAP Challenge}

Wow, I’m thrilled that you guys are as into this “project” as I am. I wasn’t sure if it would interest you, but it is fascinating to me and I’m so glad I can share it all with you! Thank you for the cheap snack and meal ideas (I’m looking forward to grilled cheese and

Read more…

SNAP Challenge, food stamp budget

daily eats: 7.10.12 {SNAP Challenge}

Two down, 5 to go! I was wondering last night if I could count wine as a condiment… Beverages: milk + coffee at work! Breakfast: peanut butter sandwich (again) Lunch: More bread… Lunch was delicious but I was still hungry after eating it. Overall, it contained protein, healthy fats and vegetables but if I were

Read more…