Norwegian Steelhead Trout Omelet

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Ingredients

Number of servings

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Procedure

  • 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.

  • Cook and chop 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 fresh fruit.