Name: Smoked salmon and pepper scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 oz smoked salmon, chopped; 7 large egg whites; 1 large egg; 1/3 cup reduced-fat cheddar cheese, shredded; 1 1/2 red bell peppers, diced; 1 1/2 yellow bell peppers, diced; 1/3 cup yellow onion, diced; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water; 1 tsp extra virgin olive oil

Nutrition

Per serving

550 calories

Protein: 55g; 41% of calories
Carbs: 35g; 27% of calories
Fat: 19g; 32% of calories

Instructions

Prep 15 min · Cook 0 min

Place a nonstick skillet over medium heat and add the olive oil. Add the red bell pepper, yellow bell pepper, and onion. Cook for 6 to 8 minutes, stirring occasionally, until the peppers are tender and the onion is soft. If the pan looks dry, add a splash of water to help the vegetables soften.
Whisk the egg whites, whole egg, salt, and black pepper in a small bowl. Stir the smoked salmon into the skillet with the vegetables and lower the heat to medium-low. Pour in the egg mixture and cook for 2 to 3 minutes, stirring gently, until the eggs form soft, moist curds with no visible liquid egg. Done when whites are set and moist curds form, 160°F.
Remove the pan from the heat. Sprinkle the cheddar over the eggs and cover the pan for 1 minute to let the cheese melt. Plate immediately.

Nutrition

Ingredients

Instructions

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