Name: Smoked salmon scrambled eggs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 2.5 oz smoked salmon, chopped; 2/3 cup fresh dill, chopped; 4 oz fresh baby spinach; 1 1/2 tsp salted butter; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

400 calories

Protein: 36g; 37% of calories
Carbs: 7g; 7% of calories
Fat: 25g; 56% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium heat. Add the spinach and a pinch of the salt. Cook for 2 minutes until wilted. Move the spinach to a plate and wipe the skillet clean.
In a small bowl, whisk the whole eggs, egg whites, remaining salt, and black pepper until well combined and no streaks of white remain.
Melt the butter in the same skillet over medium-low heat. Pour in the egg mixture. Let sit for 30 seconds, then use a spatula to gently push the eggs toward the center. Cook for 3 to 4 minutes until the whites are set and the yolks are still soft and creamy. Done when the whites set and the yolks still soft.
Fold the chopped smoked salmon and half the fresh dill into the eggs. Remove from the heat immediately. Transfer the eggs to the plate beside the spinach and top with the remaining dill.

Nutrition

Ingredients

Instructions

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