- 1 – 7 oz. salmon fillet, or from a can or pouch
- 1 bunch green onions
- 8 egg whites
- 2 diced roma tomatoes
- 1 tablespoon rosemary
If using fillets for this salmon omelet, cut them up into smaller pieces. Drain and saute salmon with green onions on Pam-sprayed large skillet over medium-high heat for 2 minutes. Add egg whites and mix. When eggs are done, turn off heat. Add rosemary and tomatoes. Mix together.