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Recipes

Norwegian Steelhead Trout Omelet

Learn how to make a fresh, flavorful and fast omelet with Norwegian Salmon, baby spinach, bacon, chopped tomatoes and shredded cheese.

Cooking time20-30 min
Difficulty levelMedium
Rating1/5

Ingredients

Preparation

  • Preheat a large nonstick pan over medium-high heat. Add butter and allow to melt.
  • Cut Norwegian Steelhead Trout into 1-inch dice; add to pan and cook 1–2 minutes.
  • Chop and cook the bacon.
  • Chop spinach, dice tomato and shred cheese. Set these all aside.
  • Whisk eggs and add to pan. Onto the top of the cooking eggs, layer bacon, spinach, tomato and cheese. Season with salt and pepper.
  • When egg is firm, fold the omelet in half. Cook until eggs are fully cooked.
  • Remove omelet to platter. Cut into quarters and serve with a fresh salad.

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