SALMON OMELET

4 egg yolks, well beaten
1 tablespoon lemon juice
salt and pepper (to taste)
1 cup salmon, canned, flaked
4 egg whites, stiffly beaten
2 tablespoons butter
1 tablespoon chopped onion
1 tablespoon chopped green pepper

Combine egg yolks, lemon juice, salt, pepper, and salmon. Fold in egg whites.

Melt butter in omelet pan or skillet. Add onion and green pepper. Cook until tender.

Pour salmon mixture into skillet. Cook slowly. Fold over and serve at once.

Servings: 4
Source: Deming's Salmon