Drain the can of salmon and set aside.

In a small bowl, beat the eggs, sour cream and tarragon together. Season with salt and pepper if desired.

In a heavy, non-stick, oven-safe skillet: melt the butter at a heat setting just above medium. Tilt pan to completely cover bottom surface.

Preheat oven to 375 degrees.

Pour the eggs mixture into the skillet and let cook until the base is set.

Arrange the canned salmon over the soft top of the omelet.

Place the pan on the top shelf of the oven until omelet is set. (Took about 10 minutes in my
oven).

Loosen the omelet in the pan and carefully fold in half.

Slide the omelet onto a serving plate.


A salmon omelet with creamy eggs seasoned just right with tarragon. A unique and tasty breakfast.

Mr Breakfast would like to thank Stephanie for this recipe.

Recipe number 1115. Submitted 11/6/2003.

Overall Average Rating = 4 (out of 5)

Based on 5 votes.

From m@he

Recipe Rating (out of 5):

Nice. This is a good one. My trick is to add soy sauce or sometimes tomato sauce.

Comment submitted: 4/8/2012 (#13761)



From tamarle53 (Team Breakfast Member)

I usually make salmon with scramble egg also with chopped onion in it sometimes.

Comment submitted: 1/8/2012 (#13406)



From JustinTime

Recipe Rating (out of 5):

This turned out as good... better than I had imagined.

Comment submitted: 9/15/2011 (#12907)



From Breakfast Kid

Recipe Rating (out of 5):

Ok. It is a bit different but nevertheless it was good.

Comment submitted: 7/19/2008 (#5921)



From Dan

Recipe Rating (out of 5):

I tried it today and it is a keeper.

Comment submitted: 12/13/2007 (#4170)



From Cruren

Recipe Rating (out of 5):

I gave this to a friend and he loved it! I added some milk too, in place of some of the sour cream (but not much, and still had most of the suggested sour cream dosage).

Comment submitted: 9/18/2006 (#337)

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