I made this recipe using leftover salmon cakes and some asaparagus that had been lingering in the fridge. Omelettes miraculously seem to perfectly merry misfit ingredients that would otherwise be completely incompatable. This omelette was savory, but quite heavy so make it for a larger group or if you are in need of a hearty meal.
asparagus rinsed and chopped (as much as you like)
1 clove of garlic minced
salt and pepper
grated parmesean cheese (optional)
4 eggs (scrambled with a splash of milk)
Scramble eggs in a bowl with a splash of milk and set aside. Heat a drizzle of evoo in a pan. Add garlic and asparagus when hot. Cook until asparagus turns bright green, then add crumbled salmon cakes and stir fry for a few seconds. Finally, add egg mix and a sprinkling of parmesean cheese. Let egg cook and then flip in the pan (or you could broil it off to finish the top). The egg should be nice and crispy brown on top. Season to taste and serve.
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