1 Servings 12 min Cook
1 Tbsp Olive Oil
1/4 Small Onions
3 1/3 Cup Spinach
1 Tbsp, whipped Cream Cheese
2 Oz, boneless Chinook Salmon
1 Tbsp Dill
5 Egg white (separated from yolk) Egg White
Heat the olive oil in the skillet, and add the onion.
Sauté a few minutes; add the spinach, and stir until the spinach is wilted.
Add the cream cheese, salmon, and a sprinkle of dill; stir until combined.
Set aside in a small bowl.
Do not clean the skillet.
Pour in the egg whites and cook in a flat omelet form over low heat, lifting the edges for the liquid part to run underneath.
When cooked, place the salmon mixture on top and fold over.