Ingredients for Smoked Salmon Scramble With Feta
- 2 tablespoons butter
- 2 green onions, thinly sliced
- Roasted Red Pepper
- Marinated Artichoke Hearts
- 4 ounces smoked salmon, roughly chopped
- 4 large eggs or equivalent egg substitute
- Plain Yogurt
- Dried Basil
- Salt and pepper to taste
- Pepper
- 2 ounces feta cheese, crumbled
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How to Make Smoked Salmon Scramble With Feta
- Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
- Add the sliced green onions, chopped red bell pepper, and quartered artichoke hearts. Stir until the onions are wilted (about 2-3 minutes).
- Add the chopped smoked salmon and stir until heated through (about 1 minute).
- Remove the salmon mixture from the skillet and set aside in a small dish to keep warm.
- In a medium bowl, whisk together the eggs (or egg substitute), Greek yogurt, and chopped basil. Season with salt and pepper to taste.
- Wipe the skillet clean with a paper towel. Melt the remaining 1 tablespoon of butter in the skillet over medium heat.
- Pour the egg mixture into the skillet. As the eggs begin to set, gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Repeat step 7 until the eggs are almost fully set but still slightly moist.
- Gently stir in the warm salmon mixture. Crumble the feta cheese over the top and gently stir once or twice to distribute evenly.
- Serve immediately and enjoy with whole wheat toast and sliced tomatoes.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
15g
Fat
64g
Carbs
2g
