Salmon Scrambled Eggs

INGREDIENTS:

4 eggs
1 tablespoon milk
1/4 teaspoon dried dill weed (optional)
pepper
salt
1 tablespoon butter or margarine
1/4 cup sliced green onions
1 (7 1/4 oz) can red salmon, drained, bones and skin removed, flaked
1 oz. shredded cheese


PROCEDURE:

Beat eggs in medium bowl. Add milk, dill, pepper, salt. Beat well.

Melt butter in medium nonstick skillet over medium-low heat. Add onions and cook until crisp-tender. Add egg mixture. Gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.

Sprinkle cheese over eggs. Cook 1 minute or until cheese is melted.

Crabmeat Omelette

Ingredients:

3/4 cup crab meat

1 small onion, thinly sliced lengthwise

3 pieces raw eggs

4 tbsp oil

2 tbsp green onions, minced (optional)

salt to taste

beans as sides *optional*

Cooking procedure:

1. Heat the frying pan and put-in 2 tbsp of butter then allow to melt.

2. Add the onion, crabmeat, and green onions then cook until half done

3. Add salt and pepper to taste then set aside.

4. Heat the same frying pan (apply low heat) and put-in the remaining butter then allow to melt.

5. Crack the eggs and place in a bowl then add some salt

6. Whisk the eggs and pour on the frying pan

7. Tilt the frying pan to allow the uncooked portions of the eggs (liquid form) to occupy the whole surface of the pan. You can also pull from the middle part of the pan to allow uncooked portions of the egg to occupy the space.

8. Put the cooked crabmeat and onions on top of the half side of the omelette.

9. Cover the crabmeat and onions by folding the other side of the omelette.

10. Place in a serving plate.

11.Serve hot with bread or rice. Share and Enjoy!