Savoury Scrambled Eggs With Smoked Salmon Low Fat Recipes
SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE
I found this recipe on Women's health magazine website. I changed the cheese from goat to feta because I don't like goat cheese. I also changed when you put in the cheese because I did not want the cheese melted.
Provided by kave1010
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
- Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
- Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.
Nutrition Facts : Calories 257.4, Fat 15.9, SaturatedFat 6.7, Cholesterol 395.1, Sodium 527.9, Carbohydrate 6.4, Fiber 2.4, Sugar 2.7, Protein 22.6
SAVOURY SCRAMBLED EGGS WITH SMOKED SALMON (LOW FAT)
Smoked salmon has such a rich and salty flavor that a little bit goes a long way in this sophisticated take on scrambled eggs. You can serve this with a slice of toasted bread, with a smear of cream cheese. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs, egg whites and pepper in a small bowl until well blended.
- Heat oil in a nonstick skillet over medium-low heat. Add onion 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.
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- Make Egg Mixture: Whisk eggs, garlic, 1 tablespoon olive oil, salt, and black pepper in mixing bowl until beaten, with small or no streaks of egg white remaining. Briefly stir in red pepper strips, half of salmon, and half of scallions until coated in egg mixture (Note 4).
- Cook Eggs: Heat 1 teaspoon olive oil in 10-inch nonstick pan over medium-high heat until very hot, a few minutes. Carefully pour egg mixture over hot pan. Immediately use rubber spatula to constantly and firmly scrape along bottom of pan until eggs clump together and are no longer liquid, less than a minute (if your eggs are very cold, it can take longer). Turn off heat.
- Serve: Transfer scrambled eggs onto serving dishes. Lay remaining salmon strips over scrambled eggs, and scatter remaining scallions on top. Serve (Notes 5-6).
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