We tried this omelette in a restaurant on our trip to Jasper for Easter holidays.
I had no description of the filling, only it says on the menu Smoked Salmon Asparagus Omelette. But you can taste loads of butter and cheese. So I decided to give it a shot my own
Smoked salmon, roasted asparagus, 1 whole egg+1 white, olive oil and a tiny bit of low fat cheese. These are the only ingredients I use and it taste so fluffy and so light.
6 asparagus, tough ends trimmed (I used some left over)
1/2 tbsp Italian seasonning
1 large egg + 1 white
Thin smoked salmon slices
Salt & pepper to taste
1 tbsp low fat mozzarella cheese, grated (optional)
Preheat oven 400 F degrees.
Place on rimmed baking sheet. Sprinkle with olive oil. Shake pan to coat. Roast asparagus, shaking pan halfway, for 15 minutes or until tender-crisp. Remove pan from oven and sprinkle with Italian seasoning.
Beat the eggs with salt and pepper.
Heat some olive oil in a medium frying pan. Pour in the eggs and cook until no runny liquid remains.
Place asparagus, salmon and cheese (if using) over the omelette. At this point you can serve it as an opened omelette or fold it onto a plate.
I like it with some dried basil on top.