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Omelet With Fish Sticks |
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Serves: 6 Print this Recipe1 (10-ounce) package buttered frozen fish filets 1/2 cup carrots, cut in fine strips 1/2 cup zucchini, cut in fine strips 1/4 teaspoon dried basil, crushed 6 egg yolk 1 can cream of asparagus soup, divided 1 tablespoon butter or margarine 2 tablespoons milk 1 tablespoon lemon juice Cook fish fillets in a skillet until tender; set aside. Add carrots, zucchini and dried basil. Separate eggs. Beat egg whites and cream of tarter until stiff. In small bowl, blend egg yolks and 1/2 cup soup; add carefully to egg whites. Cook in skillet with butter until underside is golden; then bake in oven at 350°F until top is golden, about 10 minutes. Break up the fish fillets; add balance of soup, milk and juice. Remove omelet from oven; place fish mixture on half; fold over and serve. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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