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smoked Fish Omelet 6 Eggs
1/2 Cup Milk
1 Teaspoon All-purpose Flour
1/8 Teaspoon Pepper
2 Tablespoons Butter Or Margarine
2 Tablespoons Snipped Dillweed
3/4 Pound Smoked Fish
1/4 Cup Sliced Radishes beat Eggs, Milk, Flour And Pepper. Heat Butter In 10-inch Skillet Over Medium Heat Until Hot. pour Egg Mixture Into Skillet; Sprinkle With 1 Tablespoon Of The Dillweed. Cook Until Eggs Are Thickened Throughout But Still Moist, 3 To 5 Minutes, Gently Lifting Edge With Fork So That Uncooked Portion Can Flow To Bottom. arrange Fish On Eggs; Place Radishes In Center Of Eggs. Sprinkle Omelet With Remaining Dillweed. Cut Into Wedges To Serve. yields 6 Servings. |
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