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Scrambled Eggs with Smoked Salmon

Your rating: None Average: 4 (25 votes)

Smoked salmon has such a rich and salty flavor that a little bit goes a long way in this sophisticated take on scrambled eggs. Consider a slice of hearty German rye bread with a schmear of Neufchâtel cheese to accompany this savory dish.



READER'S COMMENT:
"I really loved this simple recipe. I used egg substitute due to cholesteral issues but none the less it was extremley tasty. Great omlet to put between a toasted whole wheat muffin. "
Scrambled Eggs with Smoked Salmon

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 large eggs
  • 4 large egg whites
  • Freshly ground pepper, to taste
  • 1 teaspoon canola oil
  • 2 scallions, green tops only, thinly sliced
  • 1 ounce smoked salmon, thinly sliced

Preparation

  1. Whisk eggs, egg whites and pepper in a small bowl until well blended.
  2. Heat oil in a nonstick skillet over medium-low heat. Add scallion greens and cook, stirring, until softened, about 30 seconds. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.

Nutrition

Per serving: 108 calories; 6 g fat (2 g sat, 2 g mono); 213 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 11 g protein; 0 g fiber; 182 mg sodium; 155 mg potassium.

Nutrition Bonus: Selenium (36% daily value), good source of omega-3s.

Exchanges: 1 1/2 medium-fat meat


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