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    Bob Bogey Seafood Omelet


    Source of Recipe


    Buddy Cookbook

    List of Ingredients




    1 cup (about 5 oz.) poached Alaska salmon or 1 can (7-1/2 oz.) salmon, drained*
    3 tablespoons of butter or margarine, divided
    6 eggs, beaten
    1 tablespoon finely chopped green onion
    Dash each salt and pepper
    1/3 cup dairy sour cream
    2 tablespoons of finely chopped parsley

    Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. Combine eggs, green onion, salt and pepper; mix well. Heat remaining 2 tablespoons butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley. Makes 3 or 4 servings.

    Recipe




 

 

 


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