Things You'll Need:
1 piece of grilled salmon
1 small avocado
1 piece of sliced brie cheese
1 tbsp butter
1-2 tbsp mayonnaise
Preheat oven to 300 degrees
Grill salmon on low-medium heat for 3-5 minutes depending on how big the piece is and set aside for later.
In a small bowl add the avocado and mayonnaise until you have a nice guacamole consistency, then add the garlic salt and pepper to taste and set aside for later.
In a small pan heat 1 tbsp butter on low-medium until the bottom of the pan is coated, while butter is melting beat the eggs in a small mug. Once the butter is melted add the eggs to the pan.
After a few minutes poke the edges of the egg so that the raw eggs flow to the sides. Give it another minute or so then flip the eggs.
Once the omelet base is thoroughly cooked, transfer it to a plate where you will stuff it with the brie cheese, grilled salmon, and guacamole. Then fold it in half and place in the preheated oven for about 5 minutes to let all of the flavors meld together.
Steven Whiteside is the owner and farmer of Bella Vida Vineyards. This blog provides a channel for Steven to share insights, activities and important details about Bella Vida Vineyard.