Baked Pear & Gorgonzola Smoked Salmon Omelette  

• 4 tablespoons unsalted butter
• 2 ripe pears, peeled, cored and thinly sliced (any variety of pear)
• 6 large eggs, separated
• 3 ounces Alaska Smokehouse Smoked Salmon, chopped
• 3 tablespoons gorgonzola cheese, crumbled

Preheat oven to 375 degrees.  Heat 3 tablespoons of the butter in a small sauté pan over medium heat.  Reserve the remaining tablespoon of butter. 

Add the pears and sauté for 3 to 4 minutes.  Remove from heat and set aside.

In an electric mixer, beat the egg whites until stiff peaks form. Set aside.  Beat the egg yolks until light and fluffy.  Gently fold in the egg whites and the smoked salmon.

Over medium heat, melt the remaining tablespoon of butter in an 11-inch oven-proof omelet pan.  When butter is hot, spread the pear slices over the bottom of the pan and sprinkle with gorgonzola cheese.  Pour the eggs and salmon mixture over the pears and cheese and sauté for 2 minutes.  Place the omelet pan into the oven and bake for 8 to 10 minutes until the omelet is puffy and golden.

Remove from oven and invert onto a serving platter.  Serves 4