Salmon & Egg Omelet Soufflé

Rosa Salmone/Pink Salmon

First, Happy Father's Day to all who celebrate. Unfortunately, I do not have a relationship with my father, but can appreciate all who do! So, enjoy your day!

Now...the food...

I love souffles/frittatas/breakfast casseroles. Some of my favorites have been is my adaptation of my mom's Baked Egg Omelet, Herb Chicken and Sun-dried Tomato Soufflé , Chard and Roasted Pepper Frittata , Egg & Vegetable Casserole.

Well, when Emily from Marx Foods emailed me about their salmon recipe contest, I instantly thought of incorporating salmon in my ol' standby. Wait, what contest, you ask? In her words,

"MarxFoods.com is having a salmon recipe contest – 'Win a Summer of Wild Salmon'. The creator of the best salmon recipe will receive a summer of wild salmon, three 5-lb. shipments throughout the summer (totaling 15 lbs.) of different varieties (and river origin) of wild salmon."

While I hesitate letting you all know about it, since I want the fish (evil grin occurring), the my conscious always gets the better of me. Arg.... (hee hee) So, I know you all have a salmon recipe you love...I have bookmarked many! Sharon, Kalyn, Elise, Jenn, Kristen....come on now....

Therefore, I will tell you that there's still time. Go over to the site, and enter your favorite dish. The contest deadline is Friday, June 20 at 11:59 Pacific Time.

The entry I posted is a soufflé great for any meal. I specifically enjoy preparing this type of meal as an easy brunch dish. It is really versatile; you can "throw in" any flavors you choose, veggies, seasonings, or proteins. And, it can be baked in a casserole dish for large crowds, or individual ramekins for a more intimate meal. The recipe below is for 2 servings - but is really easy to multiply as needed.

Salmon & Egg Omelet Soufflé
4 eggs
1 6-oz. can pink salmon
3 Tbsp. half/half
1-2 Tbsp. mixed seasonings of choice- salt, pepper, garlic, chili, & mustard powders
Pinch each Italian seasoning
¼ cup finely grated Gruyere or Swiss Cheese
¼ red bell pepper, finely diced
¼ yellow bell pepper, finely diced
1 Tbsp. yellow onion, minced
2 slices prosciutto
Preheat oven to 350 ° F. Bake the prosciutto until crispy and set aside.

In the meantime, stir together the salmon, cheese, peppers, onion, and seasonings. Add eggs and half & half and blend well. Pour in greased 3-4 ramekins or one baking dish. Baked for 45 minutes or until the top is golden brown and doesn’t “giggle” (a technical cooking term) too much anymore. Crumble prosciutto for garnish. Allow to sit for 5 minutes before serving.