Open faced Salmon omelettes!! Easier than it sounds and soooo good!
2 grape tomatoes (chopped)
1/3 cup onions (chopped)
1 can of boneless salmon in water
Lemon, salt, pepper, hot sauce to taste
1/3 cup Mozzarella and 2 sprigs chives (chopped) to garnish
2 tbsp Milk or water
1 tbsp extra virgin coconut oil
Drain salmon out of the can in a colander and run cold water over for 30 seconds. Using a spoon, press all of the water out of the salmon. Sauté chopped onions and salmon in coconut oil in saucepan on medium heat. Beat 4 eggs with a splash or milk or water and add to the salmon and onion sauté. Sprinkle tomatoes and 1 sprig of chopped chives on the eggs. Turn the stove to medium low heat and cover the saucepan for 7mins. Check for doneness and then serve!
2 servings, 11.4g carb, 27g protein (per serving)
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